Savory Instant Pot Duck Confit
Indulge in the rich and decadent flavors of Duck Confit made effortlessly in your Instant Pot! This Savory Instant Pot Duck Confit recipe transforms succulent duck legs into a melt-in-your-mouth delicacy, seasoned with aromatic spices and herbs. The intuitive pressure cooking process ensures tender meat that can be enjoyed immediately or stored for later in its own flavorful fat. Perfect for dinner parties or a special treat at home, this dish pairs beautifully with a selection of sides. Share the love of fine dining with family and friends by preparing this exquisite dish that's sure to impress!
4
Servings
800
Calories
9
Ingredients
Ingredients
Kosher Salt
1 tablespoon and 1 1/2 teaspoons (Measure the salt.)
Fresh Coarse Ground Black Pepper
3/4 teaspoon (Measure the pepper.)
Garlic Cloves
4 (Peeled and smashed.)
Whole Cloves
5 (Lightly crushed with a rolling pin.)
Bay Leaves
2 (Crumbled.)
Star Anise
1 (Whole.)
Allspice Berries
1/2 teaspoon (Lightly crushed with a rolling pin.)
Thyme Sprigs
5 (Whole.)
Duck Legs
4 (Approximately 8-12 ounces each.)
Instructions
1
In a small bowl, combine the kosher salt, black pepper, smashed garlic, crushed cloves, crumbled bay leaves, star anise, and crushed allspice berries to create a spice mixture.
2
Rub the spice mixture evenly over the duck legs, making sure to coat every side thoroughly. Place the seasoned duck legs on a rimmed baking sheet and refrigerate uncovered for a minimum of 24 hours, or up to 3 days to enhance the flavors.
3
After the marination period, remove the duck legs from the refrigerator and scrape off the aromatics, setting them aside.
4
Add the duck legs to the Instant Pot in a single layer, skin side down, and select the sauté setting. Cook for approximately 10 minutes until the skin becomes golden and crispy.
5
Once the skin is golden, carefully flip the legs over. Add the reserved aromatics back into the pot, then secure the lid.
6
Set the Instant Pot to high pressure and cook for 40 minutes. Once the cooking cycle is complete, manually release the pressure.
7
Gently remove the duck legs from the pot. You have two options: either crisp the skin immediately in a skillet over medium-low heat for a few minutes before serving, or transfer the legs to a heat-proof container or bowl.
8
If storing, cover the duck legs with the rendered fat from the pot and allow them to cool. Refrigerate until ready to use. For the best texture when serving later, scrape off excess fat and sear the cold duck legs in a cold skillet over medium heat until the skin is beautifully golden and crispy, flipping once.
Nutrition Information
56g
Fat
1.25g
Carbs
65g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Instant Pot Duck Confit?
It is a dish where duck legs are seasoned with aromatic spices and pressure cooked to achieve a tender, succulent texture, mimicking the traditional French slow-cooking method.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How long should I marinate the duck legs?
The duck legs should be refrigerated uncovered with the spice rub for a minimum of 24 hours and up to 3 days.
What ingredients are in the spice mixture?
The mixture includes kosher salt, black pepper, smashed garlic, crushed cloves, crumbled bay leaves, star anise, and crushed allspice berries.
How should I prepare the garlic for the rub?
You should use 4 garlic cloves that have been peeled and smashed.
Should I leave the aromatics on the duck when sautéing?
No, you should scrape off the aromatics before sautéing the duck legs and set them aside to add back to the pot later.
How long do I sauté the duck in the Instant Pot?
Sauté the duck legs skin side down for approximately 10 minutes until the skin is golden and crispy.
What are the pressure cooking settings for this recipe?
Set the Instant Pot to high pressure and cook for a duration of 40 minutes.
Do I use natural or manual pressure release?
Once the cooking cycle is complete, you should perform a manual release of the pressure.
How do I crisp the skin after pressure cooking?
You can crisp the skin immediately in a skillet over medium-low heat for a few minutes before serving.
Can I store the duck legs for later use?
Yes, you can transfer the legs to a container, cover them with the rendered fat from the pot, and refrigerate.
How do I reheat stored duck confit?
Scrape off excess fat and sear the cold duck legs in a cold skillet over medium heat until the skin is golden and crispy, flipping once.
How many calories are in one serving?
There are approximately 800 calories per serving.
What is the fat content per serving?
Each serving contains about 56 grams of fat.
How much protein is in this dish?
This recipe provides 65 grams of protein per serving.
What is the carbohydrate count?
The recipe is low in carbs, containing only 1.25 grams per serving.
What size should the duck legs be?
The recipe calls for 4 duck legs weighing approximately 8 to 12 ounces each.
How do I prepare the whole cloves?
The 5 whole cloves should be lightly crushed with a rolling pin before being added to the spice rub.
How should the bay leaves be used?
The 2 bay leaves should be crumbled into the spice mixture to enhance flavor release.
Do I need to chop the thyme sprigs?
No, the recipe specifies using 5 whole thyme sprigs.
What type of salt is recommended?
The recipe specifically recommends using Kosher Salt.
How do I prepare the allspice berries?
The half teaspoon of allspice berries should be lightly crushed with a rolling pin.
Can I use more than one star anise?
The recipe calls for 1 whole star anise, which is sufficient for the aromatic profile.
Is it necessary to refrigerate the duck uncovered?
Yes, refrigerating the seasoned duck legs uncovered helps to dry out the skin for better crisping.
What setting do I use to brown the duck skin?
Use the 'sauté' setting on your Instant Pot to brown the skin before pressure cooking.
Should the duck be skin side up or down during sautéing?
The duck legs should be placed skin side down to render the fat and crisp the skin.
What tags define this recipe's style?
This recipe is tagged as French cuisine, gourmet, comfort food, and easy recipe.
How many total ingredients are required?
There are 9 ingredients in total, including the duck and the various spices.
What should I do with the fat left in the Instant Pot?
The rendered fat should be poured over the duck legs if you plan to store them in the refrigerator.
Is this a slow-cooked recipe?
While it mimics a slow-cooked flavor, the Instant Pot uses high pressure to cook the duck much faster than traditional methods.