Duck confit from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 67) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on December 31, 2024

    I've been making this recipe for several years now and it has become a household favorite. I cook the duck skin in a separate cast iron pan and pour the oil into the Instant Pot when I'm done. The duck is great as-is or used as a filling for tacos with a mango relish.

  • fprincess on January 03, 2024

    Delicious... when it works. I had made the recipe about 1/2 dozen times and it had always been very successful, other than the occasional “burn” message where I would unplug, wait 5-10 minutes for everything to cool down, and restart. Made again for Thanksgiving 2018 and was not able to finish it in the IP due to the error message. Not a reliable recipe, it is more reliable to use the sous vide method. https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2178765

  • mirsaidi007 on January 22, 2021

    This was delicious and relatively quick/easy. Made two batches with 4 legs in each. The first batch, even with 4 legs, never came up to pressure. Perhaps because of the lack of rendered fat (there wasn't much after searing)? Luckily I had a 1/2 cup of duck fat on hand from roasting a duck a week earlier (this was over the holidays - the time for duck apparently!) - once that was added it quickly came up to pressure. For the second batch I just poured in the fat from the first batch. I have also subbed bone-in, skin-on chicken thighs for the duck legs with great success!

  • Zosia on July 11, 2019

    Like westminstr, I made a half recipe with only 2 legs but I had a different problem, the dreaded "burn" warning when it was coming to pressure. And it happened twice!.... the second time after I had cleaned the pot and strained the fat. The 2 legs hadn't rendered enough fat to cover the bottom of the pot completely so I added fat from chicken-duck stock I had made the day before - about 2 tbsp. That seemed to fix the problem. The resulting duck was as delicious as the other reviewers have said.

  • janeh9 on March 21, 2018

    I made the full recipe, forewarned by wetminstr's comment. I followed the recipe exactly (unusual for me!), and the result was amazing and delicious. The bonus is a nice little jar of duck fat as well as some concentrated broth in the freezer. This will definitely be repeated.

  • westminstr on January 18, 2018

    I had problems with the IP not maintaining pressure, which could have been because I halved the recipe. I forged ahead despite problems and at the end of the process the duck legs were properly cooked and astoundingly delicious. I would like to try again with the proper proportions to see if it works better with more duck legs in the pot. (I also omitted the allspice)

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