An Elegant Dinner, Made Effortlessly
Unlock the secret to a truly decadent meal without the fuss. This Instant Pot Duck Breast with Prosciutto recipe transforms simple ingredients into a symphony of rich, savory flavors. The tender, succulent duck pairs beautifully with salty prosciutto, earthy mushrooms, and a bright hint of orange zest, all brought together in a luscious sauce. Perfect for a special occasion or when you simply want to treat yourself, this dish delivers gourmet results straight from your pressure cooker.
Ingredients
• 1 lb / 450g duck breasts
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• ½ cup / 110g duck fat
• 4 cups / 950ml chicken broth
• 7 oz / 200g prosciutto, chopped
• 2 tbsp / 8g fresh parsley, finely chopped
• 3 tbsp / 45ml apple cider vinegar
• 1 cup / 90g cremini mushrooms, sliced
• 1 tbsp / 6g orange zest
• Spices
• 1 tsp / 6g sea salt
• ½ tsp / 1g 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.2. Add the chopped shallot and crushed garlic, stirring frequently for 2-3 minutes until fragrant and softened.3. Stir in the sliced mushrooms and continue to cook until they have released their liquid and it has evaporated. Add the chopped prosciutto and cook for another 2-3 minutes. Press the ‘Cancel’ button.4. Place the duck breasts into the pot. Pour in the chicken broth and apple cider vinegar. Sprinkle evenly with sea salt, white pepper, and the orange zest.5. Secure the lid and ensure the steam release handle is in the ‘Sealing’ position.6. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 20 minutes on high pressure.7. Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.8. Open the lid, stir in the fresh parsley, and let the dish rest for 5-10 minutes before serving.
Nutritional Information
• NutritionPer Serving: Calories 496 | Total Fats: 34.3g | Net Carbs: 3.5g | Protein: 40.9g | Fiber: 0.4g
Pro Tips
• For a crispy skin, score the duck skin and sear it skin-side down on ‘Sauté’ mode before starting the recipe. Remove the duck, proceed with step 1, and return the duck to the pot in step 4.
• The 20-minute cook time yields very well-done, tender duck. For a medium-rare finish, reduce the pressure cooking time to 5-7 minutes, followed by a 10-minute natural pressure release.
• After sautéing the prosciutto, pour in the apple cider vinegar to deglaze the pot, scraping the bottom with a wooden spoon to lift all the flavorful browned bits into the sauce.
• If you don’t have duck fat, you can use bacon grease or simply render the fat from the duck breasts by placing them skin-side down in the cold pot on ‘Sauté’ mode and cooking until the fat melts.
FAQ
Q: Can I get crispy skin on the duck in the Instant Pot
A: Yes, for crispy skin, the recipe pro tips recommend scoring the skin and searing the duck breast skin-side down on the ‘Sauté’ function before you begin pressure cooking. This step ensures a delicious, crispy texture.
Q: How long should I cook duck breast for medium-rare
A: For a medium-rare finish, you should adjust the cooking time. Pressure cook the duck breast for only 5-7 minutes on high, followed by a 10-minute natural pressure release. The standard 20-minute time is for very well-done, tender duck.
Q: What can I substitute for duck fat in this recipe
A: If you don’t have duck fat, you can easily substitute it with bacon grease. Alternatively, you can render the fat directly from the duck breasts by placing them skin-side down in the cold pot on ‘Sauté’ mode until the fat has melted.
Q: Is this Instant Pot duck breast recipe keto-friendly
A: Absolutely. With only 3.5g of net carbs per serving, this Instant Pot duck breast with prosciutto is a fantastic keto-friendly and low-carb meal. It’s rich in healthy fats and protein, making it perfect for a ketogenic diet.
