Easy Instant Pot Duck Confit Recipe
Introduction
Duck confit, with its tender, fall-off-the-bone meat encased in a crispy, golden skin, is a French classic that traditionally demands hours of slow cooking. With the Instant Pot, you can achieve this restaurant-quality dish at home in a fraction of the time—without sacrificing an ounce of flavor or luxury.
This easy Instant Pot Duck Confit recipe is a game changer: it brings a gourmet experience right to your kitchen, perfect for impressing dinner guests, elevating a festive table, or simply treating yourself to a truly special meal any night of the week.
Why Make Duck Confit in the Instant Pot?
Traditional duck confit requires meticulous prep and hours of oven time. The Instant Pot offers a shortcut, using pressure to achieve rich flavors and a melt-in-your-mouth texture in under two hours. You’ll still get that unevenly soft, flavorful meat and perfectly crisped skin—especially if you finish it off in your favorite skillet or air fryer for that irresistible crunch.
Ingredients for Elegant and Effortless Duck Confit
The magic of this easy recipe lies in the combination of only a handful of pantry staples with duck legs. Classic aromatics like garlic and herbs infuse the meat during pressure cooking, while cooking in its own fat ensures juicy perfection.
How to Prepare Duck for Instant Pot Confit
Start by gently scoring the skin on the duck legs to help the fat render more effectively. Use a sturdy and sanitary surface, such as your Bamboo Cutting Boards for Kitchen, Set of 3, to prep your meat with ease and keep your station organized.
Rub the duck generously with kosher salt, black pepper, garlic, and your choice of herbs—thyme, rosemary, and bay leaf are all classic choices. For optimal flavor, let the duck marinate for several hours or overnight in the refrigerator.
Cooking Duck Confit in the Instant Pot
Place the marinated duck legs in your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart, skin-side down. Add smashed garlic, a couple of bay leaves, and a modest amount of duck fat or neutral oil to assist with flavor and moisture.
Lock the lid and pressure cook on high for about 45 minutes. When done, naturally release the pressure to keep the meat ultra-tender.
Crisping the Duck Leg Skin for That Classic Finish
After cooking, remove the duck legs and set them on a plate. To achieve that signature confit crispness, quickly sear the legs, skin-side down, in a hot SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for a few minutes, or pop them into a preheated COSORI Air Fryer 9-in-1, Compact & Large 6-Qt, Grey for about 5-7 minutes until the skin is crisp and golden.
Serving Suggestions for Duck Confit
Present your confit atop a vibrant salad using the Bentgo Salad Container – 54 oz Bowl, Khaki Green if you plan to make it ahead for lunch or a picnic. Or, serve it traditionally over garlicky potatoes, lentils, or hearty greens.
Pour yourself a chilled beverage in your favorite insulated tumbler and enjoy a classic French bistro experience without leaving your home.
Nutritional Information and Serving Size
This recipe yields 4 servings of decadent duck confit, each providing approximately 400–500 calories (depending on the size of the duck legs and amount of rendered fat remaining). Enjoy as an occasional indulgence to truly savor every bite.
Easy Instant Pot Duck Confit Recipe (Recap)
This shortcut duck confit delivers succulent, herby meat with perfectly crisped skin in a fraction of the traditional cooking time—thanks to modern pressure cooking. Whether for a special occasion or a weeknight treat, this method will have you returning to French comfort cuisine again and again.
Ingredients
Instructions
- Pat duck legs dry. Score the skin in a crosshatch pattern, taking care not to cut into the meat. Marinate with salt, pepper, smashed garlic, thyme, rosemary, and bay leaves. Let sit for at least 1 hour (or overnight) in the fridge for maximum flavor.
- Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to sauté. Place the duck legs skin-side down and sear until golden, about 5 minutes, working in batches if necessary.
- Add rendered fat or oil, remaining garlic, and herbs. Pour in water only if the Instant Pot requires it to reach pressure (not always necessary if using enough fat).
- Seal lid and cook on high pressure for 45 minutes. Allow natural release for 15 minutes, then manually release any remaining pressure.
- Carefully remove duck legs with tongs and place on a plate. For the classic crispy skin finish, heat a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat and sear the duck, skin-side down, until crisp. Alternatively, crisp the legs in a COSORI Air Fryer 9-in-1, Compact & Large 6-Qt, Grey set to 400°F for 5-7 minutes.
- Serve immediately with your favorite sides, or store in the fridge submerged in its fat for up to a week for even deeper flavor.
Cook and Prep Times
Prep Time: 15 minutes (plus marinating time)
Cook Time: 1 hour (including pressure build-up and release)
Total Time: 1 hour 15 minutes (excluding marinate time)
