A Five-Star Meal, Made Effortlessly at Home
Forget the idea that duck is a complicated, restaurant-only dish. This Instant Pot Duck Breast with Prosciutto recipe delivers all the rich, decadent flavor you crave with a fraction of the effort. We’re talking tender, succulent duck bathed in a savory sauce loaded with salty prosciutto, earthy cremini mushrooms, and a bright hint of orange. The pressure cooker does all the heavy lifting, infusing the duck with incredible flavor and ensuring a perfectly cooked result every time. Get ready to impress your family, your friends, and most importantly, yourself!
Ingredients
• 1 lb / 450g duck breasts
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• ½ cup / 115g duck fat
• 4 cups / 950ml chicken broth
• 7 oz / 200g prosciutto, chopped
• 2 tbsp / 30ml fresh parsley, finely chopped
• 3 tbsp / 45ml apple cider vinegar
• 1 cup / 90g cremini mushrooms, sliced
• 1 tbsp / 6g orange zest
• Spices
• 1 tsp / 5g sea salt
• ½ tsp / 2.5g white pepper, freshly ground
Instructions
1. Directions
2. Select the ‘Sauté’ function on your Instant Pot. Add the duck fat and allow it to melt completely, stirring occasionally.
3. Add the chopped shallot and crushed garlic to the pot. Sauté for 2-3 minutes until fragrant and softened. Add the sliced mushrooms and continue to cook, stirring until they have released their liquid and it has mostly evaporated.
4. Stir in the chopped prosciutto and cook for another 2-3 minutes until it begins to crisp slightly. Press the ‘Cancel’ button to turn off the Sauté function.
5. Nestle the duck breasts into the pot amongst the other . Pour in the chicken broth and apple cider vinegar. Sprinkle the sea salt, white pepper, and orange zest over everything.
6. Secure the lid, ensuring the steam release handle is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid. Garnish the dish with fresh parsley and let it rest in the pot with the lid ajar for 10 minutes before serving. This allows the flavors to meld and the meat to reabsorb its juices.
Nutritional Information
• Per Serving: Calories 496 | Total Fats: 34.3g | Net Carbs: 3.5g | Protein: 40.9g | Fiber: 0.4g
Pro Tips
• for Perfect Duck
• Before cooking, score the duck skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. This helps the fat render more effectively, adding incredible flavor to the sauce.
• For a thicker, more luxurious sauce, remove the cooked duck breasts and set them aside. Turn the Instant Pot back to ‘Sauté’ mode and let the remaining liquid simmer and reduce for 5-10 minutes until it reaches your desired consistency.
• This rich dish pairs beautifully with creamy polenta, garlic mashed potatoes, or a simple crusty baguette to soak up every last drop of the delicious sauce.
• Don’t skip the 10-minute rest at the end. This crucial step allows the juices in the duck to redistribute, ensuring every bite is tender and moist.
FAQ
Q: How can I make the sauce thicker
A: To create a thicker sauce, remove the cooked duck breasts from the pot. Turn the Instant Pot to the ‘Sauté’ function and allow the remaining liquid to simmer and reduce for 5-10 minutes until it reaches your preferred consistency.
Q: What should I serve with this duck breast recipe
A: This dish pairs wonderfully with creamy polenta, garlic mashed potatoes, or a crusty baguette, which are all great for soaking up the savory sauce.
Q: Should I do anything to the duck skin before cooking
A: Yes, it is recommended to score the duck skin in a crosshatch pattern with a sharp knife before cooking. This helps the fat render more effectively, which adds incredible flavor to the sauce.
Q: How long does the duck breast cook under pressure
A: The duck breast cooks for 20 minutes on high pressure, followed by a 10-minute natural pressure release.
