Instant Pot Duck Confit Recipes
INSTANT POT DUCK CONFIT
Make and share this Instant Pot Duck Confit recipe from Food.com.
Provided by norasingley
Categories Duck
Time 1h
Yield 4 Duck Legs
Number Of Ingredients 9
Steps:
- Combine salt, pepper, garlic, cloves, bay leaves, star anise, and allspice berries in a small bowl. Coat duck legs with spice mixture on all sides. Place on a rimmed baking sheet and transfer to refrigerator, uncovered. Let sit at least 24 hours and up to 3 days.
- Scrape aromatics off of duck legs and reserve. Place legs in an even layer, skin side down, in Instant Pot. Place on saute setting. Cook until golden, about 10 minutes. Flip legs, add aromatics to pot, and top with lid. Place on high pressure and cook 40 minutes. Release pressure manually. Carefully remove legs from instant pot. You can either crisp the skin in a skillet over medium-low heat and eat immediately, or transfer legs to a heat-proof container or bowl. Cover with rendered fat from cooking. Let cool and refrigerate until ready to use. For best results, scrape excess fat off of chilled duck legs and sear in a cold skillet over medium heat until skin is golden and crispy, flipping once.
Nutrition Facts : Calories 5.7, Sodium 1744.7, Carbohydrate 1.3, Fiber 0.2, Protein 0.2
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- Lock the lid and pressure cook on high pressure for 30 minutes in an Instant Pot or other electric pressure cooker (“manual” or “pressure cook” mode in an Instant Pot) or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes. Unlock the lid and open the pot, tilting the lid away from you to avoid the hot steam.
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- Line a large baking dish with several layers of paper towel. Prick the skin of each of the duck legs in multiple places (being careful not to pierce the meat) to give the fat places to ooze out as it renders. Generously season the duck legs on both sides with salt and pepper. Place the duck legs skin side up on the paper towels in the baking dish and scatter the garlic and any herbs or other seasonings you are using over the top. Refrigerate, uncovered, for 24 to 72 hours.
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- Once all of the duck legs have been browned, arrange them in the Instant Pot. I like to stand them up with the bones sticking up. Add the garlic cloves and herbs or spices to the pot if you like. If you used a separate pan to sear the duck legs, make sure to scrape any of the rendered fat from the skillet into the Instant Pot. Cover the Instant Pot, seal the valve, and cook on high pressure for 60 minutes.
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