Real Recipes From Real Home Cooks ®

instant pot chinese braised duck legs with veggies

Recipe by
barbara lentz
beulah, MI

Delicious fall off the bone meat

yield 2 serving(s)
prep time 10 Min
cook time 35 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot chinese braised duck legs with veggies

  • 4
    duck legs
  • 1/4 c
    shaoxing wine
  • 2 c
    chicken stock
  • 2 Tbsp
    each soy sauce and oyster sauce
  • 1/4 c
    brown sugar
  • 1/2 tsp
    sesame oil
  • 1/4 tsp
    white pepper
  • 3 slice
  • 3 clove
    garlic sliced
  • 1 bunch
    scallions cut into 2 inch lengths
  • 1
    star anise
  • 1
    bay leaf
  • 1 1/2 c
    each fresh broccoli florets and fresh button mushrooms quartered

How To Make instant pot chinese braised duck legs with veggies

  • 1
    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
  • 2
    Place the ginger, garlic, star anise, scallions, and bay leaf in a cheesecloth. Secure with kitchen twine and add to the pot.
  • 3
    Add the broccoli and mushrooms to the pot and top with duck legs.
  • 4
    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.
  • 5
    Remove the duck legs to a baking sheet and place under the broiler to brown the skin. Remove the cheese cloth and discard
  • 6
    Strain the veggies out of the sauce and place the sauce on in a saucepan and bring to a boil. Reduce to half.
  • 7
    To serve. Place the veggies in a bowl top with the duck legs and drizzle the sauce over top.

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