Soy Braised Duck Legs With Ginger And Scallions Instant Pot Recipes

INSTANT POT CHINESE BRAISED DUCK LEGS WITH VEGGIES

Steps:

• Add the wine, stock, soy sauce, oyster sauce, brown sugar, sesame oil and white pepper to instant pot. Select saute and saute until the sugar has dissolved
• Place the ginger, garlic, star anise, scallions, and bay leaf in a cheesecloth. Secure with kitchen twine and add to the pot.
• Add the broccoli and mushrooms to the pot and top with duck legs.
• Place the pressure lid on the pot and select pressure. Set to high and put 35 minutes on the pot. Once done quick release and then remove the lid.
• Remove the duck legs to a baking sheet and place under the broiler to brown the skin. Remove the cheese cloth and discard
• Strain the veggies out of the sauce and place the sauce on in a saucepan and bring to a boil. Reduce to half.
• To serve. Place the veggies in a bowl top with the duck legs and drizzle the sauce over top.

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!