Directions

1. Set pressure cooker to "sear", adjust time to 15 minutes and add oil. Press "start/stop". When oil is hot, add duck skin-side down and brown. Do in batches, if needed; set aside. Add celery, carrots, garlic, bay leaves, thyme, and marjoram. Sauté until veggies are soft, about 5-7 minutes. Return duck to pressure cooker. Add chicken stock and onion. Close and lock lid, set pressure cooker to "poultry", adjust time to 15 minutes, and press "start/stop".

2. When done, allow pressure cooker to naturally release for 15 minutes, then do a quick release to make sure all pressure has been released before opening lid. Carefully open lid and remove duck. Strain veggies through a fine sieve or cheesecloth. Place strained liquid in a saucepan over medium-high heat and bring to simmer. Reduce to about 2c; set aside.

3. Set pressure cooker to "sear", adjust time to 40 minutes, and press "start/stop". Add sugar and dissolve until sugar reaches a caramel color. Add orange juice and vinegar, stirring continuously until well combined and smooth. Reduce by half. Add reserved stock and again reduce by half and add Grand Marnier. Press "start/stop" on pressure cooker to stop the "sear" function and turn off pressure cooker. Add butter and stir until melted.
4. Return duck to pressure cooker and coat in sauce. Allow duck to warm in sauce then serve.