Instant Pot Duck Legs Peking Style Recipes

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!

PEKING DUCK

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.