And Now For The Details
I was at a loss for what to make for dinner this past Sunday afternoon and decided to raid our freezer to see what I could find. I had some frozen duck breast tucked into the freezer and thought sure, why not?
I assumed I would be able to find some kind of recipe online for an Instant Pot duck breast cooked from frozen, but all I could find was a recipe for a stew. It probably would have been good, but I was craving duck breast on its own, with that nice crispy skin a little salty, a little fatty, mmmmmmmm. *ahem* Anyhow, since I could not find a recipe I made one up
Now, I do say from frozen for the duck breast, but I did need to let them thaw just a little, since they had those soft, thin pieces in the package meant to absorb liquid which were frozen solid onto the meat. I let it defrost just enough to be able to peel them off without ending up with a bunch of frozen plastic pieces adhered to my bird. When it made it to the pot, though, it was still pretty much rock-hard with the exception of a thin layer on the exterior
While the brandy is cooking down, add the miso to the hot water and mix until the miso is mostly dissolved. Add the mixture to your pan, and sprinkle with the sugar, and again stir regularly while cooking down the liquid until a smooth glossy finish coats your mushrooms, and there is little to no liquid in the pan.
Juicy And Flavorful Chicken Ready In No Time
It’s no secret that rotisserie chicken is the key to making meal time easier. Save yourself time by adding leftover rotisserie chicken to meals throughout the week, or serve it all at once with some quick and easy side dishes for a meal that will feed the whole family. But before you head to the grocery store to pick up a rotisserie chicken, consider cooking a whole chicken yourself. This allows you to control the flavors and seasonings used on your chicken. The Instant Pot makes it so that you can cook a whole chicken in under an hour with only five minutes of prep work. Read on for step-by-step instructions on how to cook a whole chicken in the Instant Pot, plus more ways to use leftover chicken.
How to Cook a Whole Chicken in the Instant Pot: Step-by-Step
Learn how to season, sear, and cook a whole chicken in the Instant Pot, based on Instant Pot® Lemon Rotisserie Chicken recipe.
- 1 lemon, cut into 4 wedges
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- 1 cup chicken broth
Ways to Use Leftover Chicken
How To Prepare A Roast For The Pressure Cooker
Cooking a roast in an Instant Pot is quite easy and should take you little more than 10 minutes of prep time.
We hope youre excited to get going with cooking your family a perfect roast and that youre feeling more confident now. Until next time!
Read Also: What To Do If Your Instant Pot Says Burn
How Can You Pressure Cook Them Without Adding Liquid
I have used this method of making duck confit in the Instant Pot many times and it works perfectly. The duck legs release a fair amount of water as they cook, so you dont need to add any additional liquid to create the steam or pressure.
If you do get a burn message, it probably means that your duck legs did not have a lot of moisture in them. To fix it, release the pressure, open the pot, and add 1/4 to 1/2 cup water or broth. Seal the pot again and reset to pressure cook.
Why Would You Want To Cook A Duck In The Pressure Cooker
There are a lot of advantages to cooking a duck in the pressure cooker.
- It only takes 40 minutes to get a perfectly cooked duck, and another 10 minutes to crisp up the skin in a frying pan.
- The meat turns out so juicy and succulent and so tender that the duck practically carves itself! I often find with a roast duck that the legs tend to be difficult to remove. With a pressure-cooked duck, the legs pull away from the carcass with no resistance whatsoever.
- Ducks are quite fatty, but by cooking the duck in the pressure cooker, a lot of the fat cooks out of the bird and stays behind in the cooking juices.
Crispy Duck In Garlic Sauce
I have to admit I love duck. It features on our menu at least once a month in some form or other. My favourite way is to roast it whole in the oven, so that the skin turns lovely and crispy, and then serve it with roast potatoes and vegetables.
Another way I like to serve duck is this recipe for crispy duck in garlic sauce, which I am sharing today. Its made with slices of crispy-skinned duck breast in a thick garlic-flavoured sauce, with lots of crunchy vegetables, and served with either Chinese noodles or white rice.
Crispy duck in garlic sauce is hubbys number one choice when it comes to ordering a Chinese takeaway. But I have to say even he was surprised at how well this recipe turned out. His comment this is so much better than a takeaway youve got to make it again!. I call that a success!
There is a twist to this recipe too instead of pan frying the duck breasts, Im going to be preparing a whole duck in a pressure cooker! This way there will be enough meat to make crispy duck in garlic sauce from the breasts, with enough meat leftover from the remaining duck for a meal of Chinese duck pancakes with hoisin sauce.
Why Make A Roast Chicken In The Instant Pot
- It is faster than cooking a whole chicken in the oven. You can make roast chicken for dinner on a weeknight!
- Pressure cooking makes the chicken so juicy, tender and flavorful!
- You can safely cook a frozen whole chicken in your Instant Pot no thawing required!
For all of you Instant Pot fans, I have more delicious recipes and resources to help you get quick and healthy meals on your table! If you are just getting started with your pressure cooker, read my Instant Pot manual. Then check out these easy Instant Pot recipes to help you meal plan:
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Instant Pot Duck Ragu
There are days when you want feeding, and you want feeding now. On those days, youre probably going to plug in your Instant Pot and make a four minute mac & cheese sinking into your comfiest chair and allow yourself to be enveloped and comforted by the cheesy goodness.
Other days, you will have time to inhabit your kitchen. Make pasta from scratch and a rich meat sauce that will fill your home with tantalising aromas and have you salivating as it cooks. Briskness and efficiency have their places in all of our busy lives but when youve tasted my Instant Pot Duck Ragu, youll see your pressure cooker performing to its very best.
I may be guilty of trying to push my Instant Pot to make everything in, well, an instant but once youve spent ten minutes rendering out the fat of a couple of duck legs then cooked them with a couple of star anise, fresh rosemary and some lightly crushed garlic cloves for 45 minutes, the flavour and texture you are rewarded with will have you weak at the knees.
If you were to roast duck legs, you would need them in a hot oven for at least 90 minutes and even so, the threat of rubbery meat lollypops is the clear and ever-present danger but cooking under pressure in a flavoured stock gives you the softest, most unctuous duck which falls off the bone with minimal persuasion.
A special meal for two hungry people, tortured by the smells of this rich ragu or a lighter meal for four with some focaccia and salad on the table too.
Ways To Use Leftover Chicken
Cooking a whole chicken is one of my favorite ways to meal prep for the week. Here are just a few ideas for meals that you can make with your chicken.
- Slice the chicken for roast chicken sandwiches or make this easy chicken salad recipe.
- Make this chicken and rice salad or add it to mason jar salads.
- Save the chicken bones and carcass to make homemade Instant Pot bone broth or chicken stock.
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Dry Brine The Duck Legs
Curing or brining the duck legs for at least 24 hours before you cook them is an essential step. The duck legs get generous seasoning with salt and pepper. You can add herbs like bay leaves, thyme sprigs, rosemary sprigs, juniper berries, makrut lime leaves, and/or smashed garlic cloves.
The seasoned duck legs cure in the refrigerator for 24 to 72 hours . This infuses the meat with flavor while also drawing moisture out, which makes the cooked meat incredibly tender.
I sear the duck legs, starting with the skin side down, before pressure cooking until they are golden brown and crisp. This helps them to 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.
Optional: Instant Pot Birria Tacos
First, heat up a skillet over medium heat.
*Note: We used a cast-iron skillet, but itll be easier using a non-stick pan.
Then, dip the corn tortillas into the Instant Pot birria sauce.
*Note: Make sure the birria sauce is covering both sides of the corn tortillas.
*Pro Tip: If youre using a cast-iron skillet, grease the pan with oil of your choice to prevent the tortillas from sticking. You can also use a bit of oil for a non-stick pan.
Now, place the corn tortilla on the heated skillet.
*Pro Tip: Its important your skillet is hot enough before you start to pan fry the tortillas.
Layer a handful of grated melting cheese on top of the corn tortilla, then let the cheese melt.
Once the cheese has melted and the corn tortilla is a bit crisped up, layer some birria meat on top of the cheese. Then, fold the corn tortilla in half.
*Pro Tip: The corn tortillas will break if theyre too dry. So, make sure theyre coated well with the birria sauce.
Finally, garnish birria tacos with lime slices on the side.
Serve these epic deliciously flavorful Instant Pot Birria Tacos immediately with dipping birria sauce.
Read Also: Pressure Cooker Frozen Chicken Thighs
Instant Pot Duck Stock
The way I do my stock and gravy is the same regardless of roast chicken, roast duck, roast beef, or roast pork.
I load vegetables into the bottom of the instant pot inner pot, add liquid and this cooks below the meat.
You can then add a trivet like you see here:
Then the roast duck sits on the trivet like this:
And then when you are done you can blend the veggies and you have a thick creamy gravy. Even better some of the duck always falls from the wings and this will add to an even better flavoursome gravy.
Slow Cooker Vs Instant Pot
Youre seeing it correctly that theres NO liquid added to the slow cooker when making cooking this duck recipe. With the Instant Pot, you will need 1 cup of water for it to pressurize. With the Instant Pot, you may have to cut the duck up to fit properly. Some Instant Pot duck recipes will tell you to first brown the skin using the saute function. In my version, I do not take the time to do this. If you want to, you absolutely can. I do not do this because I broil the skin afterwards. Regardless of whether you use a slow cooker or pressure cooker, if you want crispy skin on your whole chicken, you will need to remove it from the appliance and broil it in the oven after its done cooking.
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Which Meat To Use For Birria:
For Beef: If you want to use cheaper cuts, beef shank and chuck roast are excellent cuts for making Birria. Short ribs and oxtails are more expensive but are excellent choices.
Other Meat: Lamb, goat shoulder, or stew meats.
*Pro Tip: We used 1.5lbs beef shanks and 1.5lb well-marbled chuck steak for different mouthfeel & textures. You can use one type of cut if you like.
How To Hard Boil Duck Eggs In An Instant Pot
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The weather has taken a warmer turn this week and the ducks seem convinced that Spring is at hand. Which, of course, sounds good to me!
Those happy little quackers have been gallivanting around, visiting the sheep, wandering up and down the driveway, splashing in every melty little snow puddle, and just living it up. And – they’ve been laying like crazy. My incubators are full. My hatching egg orders are filled. And still, we have big, lovely duck eggs to spare.
Two of our absolute favorite ways to eat duck eggs are in Scotch Eggs and also just good old egg salad, made with homemade mayo. The kids can’t get enough of it.
Both of these recipes happen to call for hard boiled eggs. Now, I do have my stove-top method for hard boiled duck eggs down to a perfect science. BUT – I also have a handy new Instant Pot. So that’s how I’ve been hard boiling our duck eggs lately. And now I’ve got that down to a perfect science as well. So – here’s how to hard boil duck eggs in an Instant Pot!
Y’all, it’s so easy I feel like I should be handing this to you on a sticky note, instead of typing up a post. Seriously. It would read like this: “5 minutes. 5 minutes. Ice bath.” That’s how simple this is.
Recommended Reading: What To Do If Your Instant Pot Says Burn
Instant Pot Roast Duck
Instant Pot Roast Duck. How to cook a whole roast duck using the instant pot pressure cooker. A super simple instant pot Sunday roast recipe that is full of flavour and will become a must make instant pot recipe.
This instant pot whole duck recipe includes a fantastic stock that can be made into a duck gravy and you will love how crispy the duck skin is and how flavoursome instant pot duck can be, if cooked right.
Before we dive into our instant pot duck recipe I have something amazing for you to check out first.
It is our Learn Your Instant Pot online course. It teaches you how to use the instant pot, with a different topic every week for 52 weeks. Perfect for going from beginner to confident instant pot user.
Easy Instant Pot Duck Confit Recipe
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 theres no need to purchase duck fat separately.
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Also Check: Instapot Food Burn