A typical duck confit recipe takes hours to prepare and requires a tub of rendered duck fat. This Instant Pot duck confit recipe is much easier and faster. Plus, the duck legs cook in their own fat, so there’s no need to purchase duck fat separately.
A Duck Confit Recipe that Doesn’t Take All Day
I love duck confit and I’ve made it the traditional way–covered in duck fat and simmered all day on the stove. I’ve even made it using a slow cooker and olive oil. But now that I’ve discovered this Instant Pot method, I’ll never go back. I’ll also get to eat a lot more of my beloved duck confit.
The Duck Legs Cook in their Own Fat
One of my favorite things about Instant Pot duck confit is that you don’t need to add duck fat. This means you don’t have to buy an expensive tub of the stuff. The fat from the duck legs renders as they cook and the meat ends up cooking in that rendered fat. It’s
By the way, duck legs are usually quite affordable–I buy them at my slocal supermarket for around $5 per pound. You can order them online from Maple Leaf Farms.
Dry Brine the Duck Legs
Searing the duck legs before pressure cooking them to help them begin to give up their fat. This also gives the skin that beautiful golden brown hue. Then they cook in the pressure cooker, with no added liquid, for a total of 60 minutes. The end result is perfection. You can store the legs in their own fat in the refrigerator. To serve, just scrape off the fat and sear them in a hot skillet to crisp up the skin.
This easy duck confit recipe takes just a couple of hours to prep and cook (plus time to dry brine the duck legs--24 to 72 hours). Serve the duck legs as an entrée or use the meat to make a sauce for pasta, fill tacos or enchiladas, top a steaming bowl of ramen, or add a boost of meaty protein to a salad.
- 4 to 6 duck legs
- Kosher salt
- Freshly ground black pepper
- 4 garlic cloves, smashed
- Sprigs of thyme, bay leaves, or other herbs
- 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.
- When ready to cook, remove the duck legs from the refrigerator. Heat the Instant Pot using the sauté function (or use a separate skillet. I like to use a very large cast-iron skillet because it allows me to sear all of the duck legs at once). Brush the garlic and herbs off (but reserve them) and then sear the duck legs, starting with the skin side down, until golden brown, 5 to 8 mintues per side. You may have to do this in multiple batches.
- Once all of the duck legs have been browned, arrange them in the Instant Pot in as much of a singe layer as possible (it's okay if the overlap somewhat). Add the garlic cloves and herbs. 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 30 minutes. Quick release the pressure, turn the legs over, cover and seal the lid again and cook on high pressure for another 30 minutes. Let the pressure release naturally.
Amount Per Serving: Calories: 205 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 105mg Sodium: 199mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 25g