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
DUCK CONFIT, THE RIGHT WAY
Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.
Provided by brujakitty
Categories Meat and Poultry Recipes Game Meats Duck
Time P1DT3h13m
Yield 8
Number Of Ingredients 9
Steps:
- Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
- Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
- Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
- Preheat oven to 225 degrees F (110 degrees C).
- Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
- Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
- Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.
Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g
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