Unlock the secret to perfectly cooked duck breast without the fuss! Forget complicated techniques; this Instant Pot recipe delivers incredibly tender, juicy duck with a beautifully rendered, crispy skin. We’ll coat it in a luscious, tangy glaze made with honey, Dijon, and apple cider vinegar that perfectly complements the rich flavor of the duck. It’s a gourmet meal that feels incredibly special but comes together in under an hour, making any night feel like a celebration.
Ingredients
• 1 lb / 450g duck breast (about 2 breasts)
• 1 tbsp / 15ml olive oil
• 3 cups / 720ml chicken broth
• 1 tbsp / 15ml Dijon mustard
• 1 tsp / 5ml honey
• ¼ cup / 60ml apple cider vinegar
• 1 tsp / 5g salt
• ½ tsp / 2.5g black pepper
• 1 tsp / 5g garlic powder
Instructions
1. Directions
2. Remove the duck breasts from the refrigerator about 30-60 minutes before cooking. Pat the skin completely dry with a paper towel. Using a sharp knife, score the skin in a diamond pattern, being careful not to cut into the meat. Season generously on all sides with salt, pepper, and garlic powder.2. Press the ‘Sauté’ button on your Instant Pot and set it to high. Place the duck breasts skin-side down in the dry pot (no oil needed yet). Cook for 5-7 minutes, or until the skin is golden brown and crispy and much of the fat has rendered out. Flip and sear the other side for 1 minute. Remove the duck and set aside. Carefully drain all but 1 tablespoon of the rendered duck fat from the pot.3. Pour the chicken broth into the pot and place a trivet inside. Place the seared duck breasts on the trivet. Seal the lid, set the valve to ‘Sealing’, and cook on High Pressure for 5 minutes. Once the timer ends, perform a quick release of the pressure.4. Carefully remove the duck and the trivet. Press the ‘Sauté’ button again. Add the apple cider vinegar to the pot to deglaze, scraping up any browned bits. Whisk in the Dijon mustard and honey, allowing the sauce to simmer and thicken for 3-4 minutes.5. Return the duck breasts to the pot, spooning the glaze over them to coat completely. Serve immediately, sliced against the grain.
Nutritional Information
• Nutrition Per Serving
• Calories: 398
• Total Fats: 15g
• Net Carbs: 4.7g
• Protein: 55.7g
• Fiber: 0.3g
Pro Tips
• Scoring the duck skin is crucial. Make shallow cuts in a diamond pattern through the fat, but be careful not to slice into the meat itself. This helps the fat render evenly.
• Don’t discard the rendered duck fat! Save it for roasting potatoes or sautéing vegetables; it’s packed with flavor.
• Let the duck breast rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
• For extra crispy skin, place the glazed duck breast under your oven’s broiler for 1-2 minutes after removing it from the Instant Pot, watching carefully to prevent burning.
FAQ
Q: How do I get crispy skin on duck in the Instant Pot
A: The key to crispy skin is searing the duck breast skin-side down on the ‘Sauté’ function for 5-7 minutes before pressure cooking. This renders the fat and creates a golden, crisp texture. For extra crispiness, place the cooked duck under your oven’s broiler for 1-2 minutes.
Q: Why do you score duck breast skin
A: Scoring the duck skin in a diamond pattern is crucial because it helps the thick layer of fat underneath render out evenly and completely. This process is what makes the skin crispy and prevents the meat from being greasy.
Q: What can I do with leftover rendered duck fat
A: Don’t discard the rendered duck fat! It is a flavorful cooking fat, often called ‘liquid gold’. You can save it in the refrigerator and use it to roast incredibly crispy potatoes, sauté vegetables, or add rich flavor to other dishes.
Q: How long does it take to cook duck breast in an Instant Pot
A: This recipe is surprisingly fast. After an initial 5-7 minute sear, the duck breast only needs to cook at High Pressure for 5 minutes, followed by a quick pressure release. The entire meal comes together in under an hour.
