There’s nothing quite like a bowl of hearty stew to warm you from the inside out. This recipe takes the luxurious, deep flavor of duck and transforms it into an incredibly simple weeknight meal, thanks to the magic of the pressure cooker. Forget hours of simmering; this rich, fall-off-the-bone duck stew is ready in just 30 minutes, delivering a comforting, low-carb dish that tastes like it’s been cooking all day. It’s the perfect elegant yet effortless meal.
Ingredients
• 3 large Pekin duck legs (about 2 lbs / 900g)
• 5 slices bacon, chopped
• 2 garlic cloves, minced
• ½ cup / 120g canned tomatoes, sugar-free
• 3 celery stalks, chopped
• 6 cups / 1.4 L chicken stock
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 tsp salt, or to taste
• Grated Parmesan cheese, for serving (optional)
Instructions
1. Directions
2. Set your pressure cooker to the “Sauté” function. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
3. Season the duck legs with salt. Place them skin-side down in the hot fat and sear for 4-5 minutes until golden brown. Flip and sear for another 2 minutes. Remove the duck and set aside.
4. Add the chopped celery to the pot and sauté for 3 minutes until it begins to soften. Stir in the minced garlic and cook for one more minute until fragrant.
5. Pour in the canned tomatoes and a splash of chicken stock, scraping up any browned bits from the bottom of the pot.
6. Return the seared duck and cooked bacon to the pot. Add the remaining chicken stock, bay leaf, and thyme sprigs.
7. Secure the lid and move the steam release handle to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 25 minutes on high pressure.
8. When the timer is done, perform a quick pressure release by carefully moving the valve to the “Venting” position.
9. Once the float valve drops, open the lid. The meat should be tender enough to fall off the bone. Remove and discard the bones, bay leaf, and thyme stems. Shred the duck meat with two forks and give the stew a good stir.
10. Serve immediately, optionally sprinkled with some grated Parmesan cheese.
Nutritional Information
• Per Serving: Calories 536 | Total Fats: 38.6g | Net Carbs: 1.1g | Protein: 43.5g | Fiber: 0.3g
Pro Tips
• For an extra crispy garnish, remove the seared duck skin before pressure cooking. Chop it and pan-fry until crispy, then sprinkle over the finished stew.
• To create a thicker, more luscious gravy, make a slurry with 1 tbsp cornstarch and 2 tbsp cold water. Stir it into the finished stew on “Sauté” mode and simmer for 2-3 minutes.
• Add chopped mushrooms or pearl onions with the celery for another layer of savory flavor.
• This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: How long does it take to make this pressure cooker duck stew
A: This duck stew is a quick weeknight meal, ready in just 30 minutes. The actual pressure cooking time is 25 minutes on high pressure.
Q: Is this duck stew recipe keto-friendly
A: Yes, this is a very low-carb and keto-friendly recipe. According to the nutritional information, one serving contains only 1.1g of net carbs.
Q: How can I make the duck stew thicker
A: For a thicker, more luscious gravy, you can make a cornstarch slurry. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew on the ‘Sauté’ setting and simmer for 2-3 minutes until it thickens.
Q: Can I make this duck stew in advance
A: Absolutely. The recipe notes that this stew tastes even better the next day. You can store leftovers in an airtight container in the refrigerator for up to three days.
