Soy Braised Duck Legs With Ginger And Scallions Instant Pot Recipes

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

INSTANT POT CHINESE BRAISED DUCK LEGS WITH VEGGIES

Steps:

• Add the wine, stock, soy sauce, oyster sauce, brown sugar, sesame oil and white pepper to instant pot. Select saute and saute until the sugar has dissolved
• Place the ginger, garlic, star anise, scallions, and bay leaf in a cheesecloth. Secure with kitchen twine and add to the pot.
• Add the broccoli and mushrooms to the pot and top with duck legs.
• Place the pressure lid on the pot and select pressure. Set to high and put 35 minutes on the pot. Once done quick release and then remove the lid.
• Remove the duck legs to a baking sheet and place under the broiler to brown the skin. Remove the cheese cloth and discard
• Strain the veggies out of the sauce and place the sauce on in a saucepan and bring to a boil. Reduce to half.
• To serve. Place the veggies in a bowl top with the duck legs and drizzle the sauce over top.