by Magoof » Wed Aug 23, 2017 6:23 am
cut the duck into pieces, pat dry then stuff into jar. Put in your seasoning, whichever you prefer, I used garlic, season salt, also nothing.
Pressure cook at 10 pounds for 75 minutes.
I have shredded them into sandwiches, put over noodles with gravy and just heat and eat.
Pressure cooking really helps tenderize Big Canadas as they are pretty tough. Good luck and good eats.