Instant Pot Roasted Duck


A delicious and tempting Instant Pot duck recipe which is really easy to prepare.

This aromatic and buttered roasted duck recipe will be a festive favorite for your Christmas dinner table.

Works great with some roasted vegetables (bell pepper, zucchinibrussels sprout and any other you like) aside.

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 do the pressure cooking time.

To be honest, I don’t recommend using semi frozen or frozen duck for this recipe, since fresh one would have a much better taste.

Jaime’s tip: 

After cooking, put the duck under the broiler after cooking for a better taste. You can also use Mealthy CrispLid or Instant Pot air fryer lid to broil the duck.

Instant Pot Roast Duck
4.38 from 91 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: butter, Roasted Duck
Prep Time: 15 minutes
Cook Time: 43 minutes
Total Time: 58 minutes
Servings: 4
  • 1 wild duck 3-4 lb
  • 2 tbsp butter
  • Salt and ground black pepper to taste
  • 1 lemon halved
  • 2 sprigs fresh rosemary
  • 1/2 cup chicken broth
  • 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 cook on "saute" for 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 ends, wait for a natural pressure release.
  • Once done open the lid and take out the duck.
  • Optional: Throw the duck in the Air fryer Lid or in the oven to crisp up, for 5 minutes on 400°F.
  • Transfer the duck to a cutting board. Cut into desired size pieces and serve.
Calories: 14kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 116mg Potassium: 71mg Fiber: 1g Sugar: 1g Vitamin A: 20IU Vitamin C: 16mg Calcium: 18mg Iron: 1mg

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

23 thoughts on “Instant Pot Roasted Duck

  1. I made this tonight (with a couple minor tweaks due to what I had in the kitchen) and it was really tasty! And so much faster than my normal duck process. So I did brown the duck a bit before pressure cooking, BUT I also stuck it under the broiler after to get it nice and crispy. I didn’t have lemons so I quartered up a sweet onion and an orange instead and stuffed them inside and underneath. While I was carving the duck I also turned on the sautee feature again and reduced the dippings/onion bits/leftover butter into a nice tangy gravy! SO GOOD! Normally I do my duck in the oven and it’s about 3 or 4 hours once everything is said and done to get it cooked and crispy. I SUCK at meal planning so THIS is so much easier!

    1. Glad you like it 🙂 I also don’t like recipes that takes 4 hours so the Instant Pot was like a magic for me.

      Oh and It’s a great idea using the broiler after the cooking!

  2. I wish I could post pics here! Did mine with an Asian 5 spice dry rub, pressure on high for 30 mins, and in the oven to crisp up. 100% amazing. Thank you!

  3. I was looking for a good duck recipe and boy did I find it. We made taco with the duck and I will definitely made this again. Maybe tomorrow and the next day……. Thank you

  4. I made this last night. I had a 6 pound duck so, after trying to sauté it, I had to get it out of the pot and chop it in half. That was actually the hardest part of this recipe! I used duck fat to sauté and put 3 sprigs of rosemary. Generous amount of kosher salt and black pepper and put the timer on 40 minutes as the duck was obiously bigger. Just wonderful! Cooked to perfection, super yummy, served with potato chunks fried in duck fat. Will never roast a duck in the oven again. AND this will be my Christmas supper for when we are reunited as a whole family. My son hasn’t had Mom’s cooking in a year (Covid 19). Thank you so much!!! Happy Holidays!

  5. I’m currently trying this right now I did orange slices and fresh rosemary from outside. I browned it in a Dutch oven and skimmed a fat then use the brownies to make duck stock with the neck and wings. this is the first time I’m cooking duck at home but we like to eat it at restaurants. thank you for the recipe

    1. I don’t see why not, that sounds delicious! I would recommend adding 10 minutes to the cook time in this case, to make sure it is properly heated all the way through.

  6. I will be cooking a 2kg duck with Indian spices, and stuffing. Maybe over Easter Break. Will let you know how turns out.

  7. 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!

    1. 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.

  8. 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?

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