Who’s ready for some Instant Pot Orange Duck?
If you ask me to pick a bird to prepare for dinner, I’m always going to choose duck. Trust me: You have not lived until you’re experienced the pleasures of fatty, crispy duck skin giving way to perfectly cooked flavorful meat. Duck, whether roasted, braised, or shredded in stir-fries, has been a favorite of mine since childhood. It was a special-occasion food; it would make welcome appearances at birthday dinners, holiday suppers, and Chinese New Year celebrations.
Thankfully, as an adult, I no longer have to wait weeks on end for my mom to bust out my favorite bird. I’m a big girl (a.k.a. old lady) now, so I can make it myself—and in an Instant Pot, no less! Of course, no electric pressure cooker has the ability to crisp up duck skin like I want, so a skillet is still needed to finish the recipe for this hearty, flavor-packed Orange Duck. But with an Instant Pot, I can make deliciously tender duck legs in just a fraction of the usual time. And you can, too!
Best of all, this Orange Duck + Gravy is a perfect make-ahead recipe; just crisp up the cooked duck legs and reheat the gravy when you’re ready to serve!
- Diamond Crystal brand kosher salt
- ½ teaspoon herbes de Provence
- ¼ teaspoon freshly ground black pepper
- 4 duck legs
- 2 tablespoons ghee, duck fat, or avocado oil, divided
- 1 medium yellow onion, diced
- 1 medium celery rib, diced
- 1 large carrot, diced
- 8 garlic cloves, peeled and smashed
- 1 tablespoon tomato paste
- ½ cup bone broth or chicken stock
- 1 medium navel orange
- 2 tablespoons coarsely chopped Italian parsley
- 1 bay leaf
- 1 fresh thyme sprig
In a small bowl, combine 1½ teaspoons Diamond Crystal kosher salt (use ½ the amount of salt if you are using Morton’s brand or a fine grain salt), herbes de Provence and black pepper. Pat the duck legs dry with a paper towel and sprinkle the seasoning all over the legs.
Turn on the sauté function on the Instant Pot, and add 1 tablespoon…
Read the full recipe on Nom Nom Paleo.