Make the best roasted duck ever using your Instant Pot.
This aromatic and buttered roasted duck recipe will be a festive favorite for your Thanksgiving or Christmas dinner table.
Works great with some roasted vegetables (bell pepper, zucchini, brussels sprout, and any other you like) aside.
Table of Contents
Recipe Video
Do I need to clean the Instant Pot after sauteing the duck?
Before adding the chicken stock, you can remove the grease and oil on the bottom of the Instant Pot.
You can use a wooden spoon to clean it easily.
Personally, I'm doing it but It's not mandatory.
Can I use frozen duck?
Yes, you can make this Instant Pot roast duck recipe with frozen duck.
In this case, add 10 minutes to the pressure cooking time.
To be honest, I don't recommend using semi-frozen or frozen duck for this recipe, since a fresh one would have a much better taste.
How to get a crispy duck?
After cooking, use Instant Pot air fryer lid or Mealthy CrispLid, and Air Fryer the duck at 375 °F for 10 minutes.
You can also use the oven and put the duck under the broiler for 10 minutes for a better taste.
How to serve
Serve with roasted veggies and fresh salad for a healthy meal.
You can also use these ideas for side dishes:
Need more ideas? Check out What To Serve With Roast Duck for 20 delicious side dishes.
Can I make the duck more crispy?
Yes, of course. Your duck won't be crispy after the natural release.
To make it crunchy and crispy then Air Fry it for ANOTHER 10 minutes.
How to make Instant Pot Roasted Duck?
Gather the necessary ingredients.
Season the body and cavity of the duck with salt, lemon juice, Thyme, and black pepper.
Saute the Instant Pot for 5 minutes and add butter.
Once the butter is melted completely, add seasoned duck and add chicken broth.
Cover the pot & set it to High Pressure for 25 minutes.
When cooking time is complete, wait for a Natural Release.
Dish out & serve hot. You can also broil or air fryer for 10 minutes if you'd like.
Similar Recipes
Instant Pot Duck
Ingredients
- 1 wild duck 3-4 lb
- 2 tablespoon butter
- salt and pepper to taste
- 1 lemon halved
- 2 sprigs fresh rosemary
- ½ cup chicken broth
Instructions
- Prick the skin of the duck using a fork.
- Season the body and cavity of the duck with salt and pepper.
- Stuff the cavity of the duck with lemon and rosemary and tie up the legs together.
- Select "saute" and add butter to the Instant Pot.
- Add the duck and saute for a few minutes until browned on all sides.
- Select "cancel" and remove the oil and grease from your Instant Pot.
- Add chicken broth and close the lid.
- Cook at high pressure for 25 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Open the lid and serve 🙂
For a crispy duck
- Place the Air Fryer Lid and Air Fry at 375 °F for 10 minutes. You can also use the oven.
Video
Nutrition
I used a 5.5 LB Duck. Just used the powdered chicken stock mixed with hot water to pressure cook, with some peanut oil and seasoning as well. After an hour I pulled the duck out and jarred the duck stock for later use. Then I set the Instapot to crisp for 20 min after seasoning the outside with no-salt seasoning to give the skin that flavor and color. It turned out crispy on the outside and juicy on the inside. I used the Duck stock in my chicken noodle soup. For that just used the mix with noodles that comes in a bag and added a can of mixed veggies and a can of chicken; added the duck broth and cooked on low for about 20 minutes.
I have an 8# duck! Will the instapot work for this and if so how do I adjust cooking time?
I have found that the recipe for Instant Pot Duck is a high temperature cooking process and ghee is the best cooking oil for ghee's high smoke point. Now you may wonder is ghee healthier than butter? The answer is yes, ghee is more nutritious. Great recipe!
Great suggestion, I love cooking with ghee! Glad you enjoyed the recipe.
Sounds great! I'm going to try that! Thanks!
Turned out amazing! Didn’t have any lemons so I used lemon juice. Also used honey butter instead of plain butter, sautéed the duck on all four sides, and had it sitting in the pot on top of halved apples so the fat would drip down. Even after pressure cooking and natural release, the skin wasn’t gross or soggy at all. I’ve never used so little liquid before, so maybe that’s the secret alone with keeping it up out of the rendered fat? The duck was fantastic and even better the next day (what little was left). This recipe is a definite keeper and we plan to use it for other birds as well.
Wow, that sounds excellent!! So glad you enjoyed the recipe.
i love to cook and ha d a duck saved up for xmas. my brother got me an instant pot so of course this is my first time trying it - after reading everything about it first and finding this recipe. So muxh time saved! i hate taking hours to cook!!!
That's great, such a good gift, it's such a time saver!! You will love using it.
I followed the instructions (I had a 5.10 lb. Brome Lake Bird) and I was disappointed with the outcome. The flavour was great but it wasn't "fall-of-the-bone" tender. Should I have cooked it longer than 25 min at HP? I did the full NR, let it cool and then broiled @400 for 5 min. each side. Amy suggestions?
What size instant pot is recommended? I have a 6 qt without the air fry lid, my duck weighs 6.3 #. I plan on sauteing it in a skillet as it won't lay flat in the bowl of my instant pot. Thanks.
Hi Corrie,
Thank you for the recipe!
I am quite new to Instant Pot, and I have a question: do you place the duck on the rack?
Thanks in advance!
Welcome! And great question. You do not have to place the duck on the rack-- just directly into the pot. This is true for the majority of recipes, unless it specifies placing the item onto a rack or trivet.
I will be cooking a 2kg duck with Indian spices, and stuffing. Maybe over Easter Break. Will let you know how turns out.
That sounds delicious, can't wait to hear how it goes!