Best Instant Pot Chinese Braised Duck Legs With Veggies Recipes

Crispy Braised Duck Legs image

Provided by chia2160

Categories Duck

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 5

4 duck legs, trimmed of excess fat
1 large onion 8ounces carrot
3 celery ribs
salt and fresh black pepper
2 cups chicken stock, preferably homemade

Steps:

Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

Nutrition Facts : Calories 55.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 3.6, Sodium 208, Carbohydrate 6.8, Fiber 1, Sugar 3.3, Protein 3.4

Asian Braised Duck Legs image

Provided by chia2160

Categories Duck

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 duck legs
1/2 tablespoon fermented black beans
8 garlic cloves, chopped
1/2 tablespoon minced ginger
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 cup shiitake mushroom, sliced
1/2 cup shaoxing wine
1/4 cup tamari
1/4 cup brown sugar
1/2 teaspoon thyme
water, to cover
salt, pepper

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.

Nutrition Facts : Calories 111.7, Fat 0.2, SaturatedFat 0.1, Sodium 1032.8, Carbohydrate 26.3, Fiber 2, Sugar 17.1, Protein 3.3

Instant Pot Chinese Braised Duck Legs with Veggies image

Provided by barbara lentz @blentz8

Categories Wild Game

Number Of Ingredients 13

4 duck legs
1/4 cup(s) shaoxing wine
2 cup(s) chicken stock
2 tablespoon(s) each soy sauce and oyster sauce
1/4 cup(s) brown sugar
1/2 teaspoon(s) sesame oil
1/4 teaspoon(s) white pepper
3 slice(s) ginger
3 clove(s) garlic sliced
1 bunch(es) scallions cut into 2 inch lengths
1 star anise
1 bay leaf
1 1/2 cup(s) each fresh broccoli florets and fresh button mushrooms quartered

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.