Instant Pot Duck Confit
Ingredients:
4 to 6 duck legs
Kosher salt
Freshly ground black pepper
4 garlic cloves smashed
Sprigs of thyme bay leaves, or other herbs
Directions:
Line a large baking dish with several layers of paper towel. Prick the skin of each of the duck legs in multiple places (being careful not to pierce the meat) to give the fat places to ooze out as it renders. Generously season the duck legs on both sides with salt and pepper. Place the duck legs skin side up on the paper towels in the baking dish and scatter the garlic and any herbs or other seasonings you are using over the top. Refrigerate, uncovered, for 24 to 72 hours.
When ready to cook, remove the duck legs from the refrigerator. Heat the Instant Pot using the sauté function (or use a separate skillet. I like to use a very large cast-iron skillet because it allows me to sear all of the duck legs at once). Sear the duck legs, starting with the skin side down, until golden brown, 5 to 8 minutes per side. You may have to do this in multiple batches.
Once all of the duck legs have been browned, arrange them in the Instant Pot. I like to stand them up with the bones sticking up. Add the garlic cloves and herbs or spices to the pot if you like. If you used a separate pan to sear the duck legs, make sure to scrape any of the rendered fat from the skillet into the Instant Pot. Cover the Instant Pot, seal the valve, and cook on high pressure for 60 minutes.
Let the pressure release naturally.
Serve immediately or store, along with the fat, in the refrigerator.
