tag:blogger.com,1999:blog-5102183972939892836.post4471261956330402455..comments2024-02-18T17:05:25.416+06:00Comments on The Cage Free Tomato: FlatbreadThe CFThttp://www.blogger.com/profile/05483045584440887436noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5102183972939892836.post-57621687538433654132012-11-30T08:23:40.818+06:002012-11-30T08:23:40.818+06:00Hey Hema. I can't get over the pc-it's a ...Hey Hema. I can't get over the pc-it's a like a slow foods microwave. Your people have known this for ages. Mine, not so much. No real recipe for the duck. Just seared seasoned legs, removed them and the rendered fat, reduced some red wine, then added the legs back with enough stock to nearly cover. Brought it up to pressure for 30 min and that was it. The braising liquid got skimmed and reduced for a sauce.The CFThttps://www.blogger.com/profile/05483045584440887436noreply@blogger.comtag:blogger.com,1999:blog-5102183972939892836.post-47144851998145352382012-11-30T00:34:35.154+06:002012-11-30T00:34:35.154+06:00I'm glad to see you've finally joined the ...I'm glad to see you've finally joined the pressure cooker cult! isn't it an amazing tool? I couldn't go without one now, especially in the winter. Braised duck in the PC sounds great; were you following a particular recipe? Would you mind sharing how you prepared it? Thanks! - HemaHemanoreply@blogger.com