Hi Chow Hounds,
Recently made Alton Brown's duck--the one you cut into quarters, steam for 45 minutes & then finish in a hot cast iron pan to crisp the skin. It was great. Worked perfectly. Here's my question: do you think I can do the steaming part in the pressure cooker? Say, duck under pressure for 15 minutes, or maybe 10 with natural release, then finish in the hot pan? I know he's cooking/rendering fat with the long slow steam, just wondering if pressure would have the same result. What do you all think?
Thanks in advance!