Real Recipes From Real Home Cooks ®

roasted duck stock in instant pot

Recipe by
barbara lentz
beulah, MI

This makes such a flavorful stock. You can roast the vegetable also before using.

yield serving(s)
prep time 5 Min
cook time 1 Hr 30 Min
method Pressure Cooker/Instant Pot

Ingredients For roasted duck stock in instant pot

  • 1
    left over carcas of a roasted duck
  • 2
    chicken backs
  • 4
    chicken wings
  • 2
    chicken necks
  • 2
    carrots rough chop
  • 1 lg
    onion halved
  • 4 clove
  • 4
    bay leaves
  • 2 tsp
    black peppercorns
  • 1 tsp
    pink peppercorns
  • 2 Tbsp
    juniper berries
  • 1 tsp
    black mustard seed
  • 1 Tbsp
    green cardamon pods
  • 2 Tbsp
    kosher salt
  • 1 Tbsp
    sherry vinegar
  • water

How To Make roasted duck stock in instant pot

  • 1
    Place all ingredients except for water in instant pot. Add the water to fill the instant pot no more than 3/4 full.
  • 2
    Try to make sure all the bones are covered but if some aren't that is ok.
  • 3
    Secure the lid and adjust for pressure cook at high temp. Put 90 minutes on the timer and cook.
  • 4
    Once done let the pressure release naturally. Remove the lid.
  • 5
    Strain the stock through a fine mesh strainer discarding all solids. Place in refridgerator over night then skim the fat off the top of the stock and discard.
  • 6
    Keep in refrigerator for 1 week or freeze for up to 3 months.

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