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Instant Pot Duck Confit: A Modern Take on a Classic

My first encounter with duck confit was in a tiny Parisian bistro, tucked away on a cobblestone street. The aroma alone – rich, savory, and hinting at untold depths of flavor – transported me. The first bite? Pure culinary bliss. The crisp skin shattered to reveal succulent, melt-in-your-mouth meat. Since then, I’ve been on a quest to recreate that magic. While traditionally a time-consuming process, I’ve discovered a streamlined method using the Instant Pot, bringing this bistro favorite to your home with ease.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: At least 2 days (including curing)
Servings: 4
Yields: 4 Duck Legs
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

1 tablespoon and 1 1/2 teaspoons kosher salt
3⁄4 teaspoon fresh coarse ground black pepper
4 garlic cloves, peeled and smashed
5 cloves, lightly crushed with a rolling pin
2 bay leaves, crumbled
1 star anise
1⁄2 teaspoon allspice berry, lightly crushed with a rolling pin
5 sprigs thyme
4 duck legs (about 8-12 ounces each)

Equipment Needed

Instant Pot (6-quart or larger recommended)
Rimmed Baking Sheet
Small Bowl
Rolling Pin or Heavy Pan
Heat-Proof Container or Bowl
Skillet

Instructions

Create the Spice Rub: In a small bowl, thoroughly combine the kosher salt, black pepper, garlic, cloves, bay leaves, star anise, and allspice berries. This aromatic blend is the key to infusing the duck with incredible flavor.
Spice the Duck Legs: Generously coat each of the duck legs on all sides with the spice mixture. Ensure every nook and cranny is covered for maximum flavor penetration.
Cure the Duck: Place the coated duck legs on a rimmed baking sheet. Transfer the baking sheet to the refrigerator, uncovered, and let the duck legs sit for at least 24 hours, and up to 3 days. This curing process draws out moisture, resulting in a more tender and flavorful confit.
Prepare for Pressure Cooking: After the curing time, scrape the aromatics off of the duck legs, being careful to reserve them. We’ll need those later to add depth to the cooking process.
Sear the Duck Legs: Place the duck legs in the Instant Pot in an even layer, skin side down. Turn the Instant Pot onto the saute setting and cook the legs until the skin is nicely golden, approximately 10 minutes. Searing the skin at this stage renders some fat and creates a delicious foundation for the confit.
Add Aromatics and Pressure Cook: Flip the duck legs over, add the reserved aromatics to the pot, and secure the Instant Pot lid. Set the Instant Pot to high pressure and cook for 40 minutes.
Release Pressure: Once the cooking time is complete, manually release the pressure from the Instant Pot carefully.
Remove and Preserve: Carefully remove the duck legs from the Instant Pot. At this stage, you have a few options: you can crisp the skin in a skillet and enjoy the confit immediately, or you can transfer the legs to a heat-proof container or bowl, cover them completely with the rendered fat from the cooking process, let them cool, and then refrigerate them until you’re ready to serve.
Crisp the Skin (Optional): For the best results, scrape the excess fat off of the chilled duck legs and sear them in a cold skillet over medium heat until the skin is golden and crispy, flipping once. Starting with a cold skillet allows the fat to render slowly, ensuring perfectly crisp skin.

Expert Tips & Tricks

Don’t Skip the Curing Process: The curing process is essential for drawing out moisture and intensifying the flavor of the duck. Don’t be tempted to shorten this step!
Save the Duck Fat: The rendered duck fat is liquid gold! Strain it and store it in the refrigerator for up to a month. Use it for roasting potatoes, sautéing vegetables, or even making duck fat fries.
Achieving Ultra-Crispy Skin: For truly exceptional crispy skin, after searing in a skillet, try placing the legs under the broiler for a minute or two, watching carefully to prevent burning.
Adjusting Salting: Taste a tiny piece of the duck after curing. If it tastes too salty, you can briefly soak the duck legs in cold water before cooking to remove some of the excess salt.

Serving & Storage Suggestions

Duck confit is incredibly versatile. Serve it as a main course with roasted vegetables, potatoes, or a simple salad. It’s also fantastic shredded in tacos, stirred into pasta, or used as a topping for flatbreads.

To store, keep the confit submerged in its rendered fat in an airtight container in the refrigerator for up to a week. For longer storage, freeze the confit (still submerged in fat) for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the confit in a skillet over low heat, or in a 300°F (150°C) oven until heated through. Crispen the skin as directed above before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	50g	77%
Saturated Fat	15g	75%
Cholesterol	200mg	67%
Sodium	1800mg	75%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	50g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Herb Variations: Experiment with different herbs in the spice rub. Rosemary, sage, or marjoram would all be delicious additions.
Spice Level: For a spicier confit, add a pinch of red pepper flakes to the spice rub.
Different Poultry: While this recipe is specifically for duck, you can adapt it for chicken or goose legs, adjusting the cooking time as needed. Chicken legs will likely require a shorter cooking time.
Wine Pairing: Add 1/2 cup of dry red or white wine to the instant pot before pressure cooking.

FAQs (Frequently Asked Questions)

Q: Can I use duck fat from a jar instead of rendering my own?
A: While freshly rendered duck fat is ideal, you can use duck fat from a jar if necessary. Just ensure it’s high-quality and unsalted.

Q: How do I know when the duck confit is done?
A: The duck legs should be incredibly tender, and the meat should easily pull away from the bone.

Q: Can I skip the searing step?
A: Searing the duck legs before pressure cooking adds a significant amount of flavor and helps to render the fat. While you can skip it, the final result won’t be quite as delicious.

Q: What if I don’t have an Instant Pot?
A: You can adapt this recipe for the oven. After curing, place the duck legs in a Dutch oven, cover them with duck fat (or a combination of olive oil and butter), and bake at 275°F (135°C) for 3-4 hours, or until tender.

Q: Can I use bone-in, skin-on duck breasts instead of legs?
A: Yes, you can, but reduce the cooking time in the Instant Pot to around 25 minutes. Watch closely and manually release pressure to avoid overcooking. The searing instructions remain the same.

Final Thoughts

Now, armed with this streamlined method, you can effortlessly create restaurant-quality duck confit in your own kitchen. Don’t be intimidated by the seemingly complex process – the Instant Pot makes it surprisingly simple. So, go ahead, give it a try. I would love to hear about your experience and any variations you might try! Bon appétit!

Instant Pot Duck Confit Recipe