Instant Pot Chinese Braised Duck Legs With Veggies Recipes

INSTANT POT DUCK LEGS PEKING STYLE

Steps:

• Measure ½ cup of soy sauce into a 1 cup or larger measuring cup. Brush the duck legs with a coating of the soy sauce - don't use all of it, just enough to cover the legs. Sprinkle the duck with the salt and five spice powder. Add water to the measuring cup with the remaining soy sauce to bring it to 1 cup of liquid total, then pour the water and soy sauce mix into an Instant Pot or other pressure cooker. Put a cooking rack into the pot, then set the duck legs on the rack in a loose pile.
• Lock the lid and pressure cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cooker ("manual" or "pressure cook" mode in an Instant Pot) or for 30 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.
• Whisk the glaze ingredients together. Gently move the duck legs from the pressure cooker to rimmed baking sheet, skin side up. (They're very tender, and will want to fall apart.) Brush the skin side of the duck legs with the glaze. If you want to brown the glaze, put the legs under a broiler set to high, about 6 inches away, and broil the pan of duck legs until the sauce starts to thicken and bubble, about 5 minutes. (This depends a lot on the heat of your broiler, and the distance from the pan of legs - keep an eye on them). Brush the legs with another layer of glaze after broiling, serve and enjoy!

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.

ASIAN BRAISED DUCK LEGS

Steps:

• Season legs with salt& pepper.
• Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
• Turn over and cook 2 minutes more, remove to a plate.
• In fat add black beans, garlic, and ginger.
• saute 2 minutes.
• Add onion, carrots, celery, shiitakes, cook 3 minutes more.
• Add shaoxing and deglaze the pan.
• Add tamari, sugar, thyme and duck legs back to pan, fat side up.
• Add water to cover.
• Simmer 1 1/2 hrs until duck is tender.
• Remove legs to a platter.
• Reduce cooking liquid by one half until thickened.
• You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
• Pour over legs.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.