Instant Pot Chinese Braised Duck Legs With Veggies Recipes

SOY-BRAISED DUCK LEGS WITH GINGER AND SCALLIONS INSTANT POT RECIPE

Steps:

• Use scissors to trim off any excess duck fat and skin and reserve. Pat the duck legs dry with paper towels and sprinkle the meat side with the salt.
• On the Instant Pot, select Saute and adjust the heat to high. Add the duck fat and duck skin pieces, they should sizzle within a minute. Stir frequently until they render enough fat to cover the bottom of the pan and the control panel indicates Hot.
• Place 2 duck legs in the pot, skin-side down, and sear for 3 minutes. Flip and sear the other side for 2 minutes. Remove and repeat with the remaining 2 duck legs.
• Select Cancel. Remove the duck lets and pour the excess duck fat into a small storage container or jar to reserve for other uses.
• Place the liner back into the base. Add the ginger and pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
• Add the scallions and place the duck legs on top. Pour in the dark and light soy sauces, sugar, and water.
• Lock the lid. Program to pressure cook for 20 minutes on high pressure.
• When the timer sounds, let the pressure release naturally for 5 minutes, then quick release the remaining pressure Serve as is, or with rice.

INSTANT POT DUCK LEGS PEKING STYLE

Steps:

• Measure ½ cup of soy sauce into a 1 cup or larger measuring cup. Brush the duck legs with a coating of the soy sauce - don't use all of it, just enough to cover the legs. Sprinkle the duck with the salt and five spice powder. Add water to the measuring cup with the remaining soy sauce to bring it to 1 cup of liquid total, then pour the water and soy sauce mix into an Instant Pot or other pressure cooker. Put a cooking rack into the pot, then set the duck legs on the rack in a loose pile.
• Lock the lid and pressure cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cooker ("manual" or "pressure cook" mode in an Instant Pot) or for 30 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes. Unlock the lid and open the pot, tilting the lid away from you to avoid the hot steam.
• Whisk the glaze ingredients together. Gently move the duck legs from the pressure cooker to rimmed baking sheet, skin side up. (They're very tender, and will want to fall apart.) Brush the skin side of the duck legs with the glaze. If you want to brown the glaze, put the legs under a broiler set to high, about 6 inches away, and broil the pan of duck legs until the sauce starts to thicken and bubble, about 5 minutes. (This depends a lot on the heat of your broiler, and the distance from the pan of legs - keep an eye on them). Brush the legs with another layer of glaze after broiling, serve and enjoy!

INSTANT POT® STEAMED VEGETABLES

Steps:

• Soak the steamer basket in water for 30 minutes.
• Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
• Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
• Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
• Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

ASIAN BRAISED DUCK LEGS

Steps:

• Season legs with salt& pepper.
• Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
• Turn over and cook 2 minutes more, remove to a plate.
• In fat add black beans, garlic, and ginger.
• saute 2 minutes.
• Add onion, carrots, celery, shiitakes, cook 3 minutes more.
• Add shaoxing and deglaze the pan.
• Add tamari, sugar, thyme and duck legs back to pan, fat side up.
• Add water to cover.
• Simmer 1 1/2 hrs until duck is tender.
• Remove legs to a platter.
• Reduce cooking liquid by one half until thickened.
• You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
• Pour over legs.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES

Steps:

• Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
• When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
• Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.