Duck Breast with Prosciutto

(Total Time: 50 MIN| Serves: 4)

Ingredients:
1 lb duck breasts
1 shallot, finely chopped
2 garlic cloves, crushed
½ cup duck fat
4 cups chicken broth
7 oz prosciutto, chopped
2 tbsp fresh parsley, finely chopped
3 tbsp apple cider vinegar
1 cup cremini mushrooms
1 tbsp orange zest

Spices:
1 tsp sea salt
½ tsp white pepper, freshly ground

Directions:

  1. Plug in the instant pot and press the ‘’Sauté’’ button. Add duck fat and slowly melt, stirring constantly.
  2. Now add shallots and garlic. Give it a good stir and cook for 2-3 minutes. Add mushrooms and continue to cook until the liquid has evaporated.
  3. Finally, add prosciutto and stir well. Briefly brown on all sides and press the ‘’Cancel’’ button.
  4. Add the meat in the pot and pour in the broth. Sprinkle with spices and orange zest. Pour in the cider and seal the lid.
  5. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  6. Set the timer for 20 minutes on high pressure.
  7. When done, release the pressure naturally and carefully open the lid. Sprinkle with parsley and let it sit covered for about 10 minutes before serving.
    Per Serving (Calories 496 | Total Fats: 34.3g | Net Carbs: 3.5g | Protein: 40.9g |Fiber: 0.4g)