roasted duck stock in instant pot
This makes such a flavorful stock. You can roast the vegetable also before using.
prep time
5 Min
cook time
1 Hr 30 Min
method
Pressure Cooker/Instant Pot
yield
makes about 4 to 6 cups depending on size of pot
Ingredients
- 1 left over carcas of a roasted duck
- 2 chicken backs
- 4 chicken wings
- 2 chicken necks
- 2 carrots rough chop
- 1 large onion halved
- 4 cloves garlic
- 4 bay leaves
- 2 teaspoons black peppercorns
- 1 teaspoon pink peppercorns
- 2 tablespoons juniper berries
- 1 teaspoon black mustard seed
- 1 tablespoon green cardamon pods
- 2 tablespoons kosher salt
- 1 tablespoon sherry vinegar
- water
How To Make roasted duck stock in instant pot
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Step 1Place all ingredients except for water in instant pot. Add the water to fill the instant pot no more than 3/4 full.
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Step 2Try to make sure all the bones are covered but if some aren't that is ok.
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Step 3Secure the lid and adjust for pressure cook at high temp. Put 90 minutes on the timer and cook.
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Step 4Once done let the pressure release naturally. Remove the lid.
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Step 5Strain 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.
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Step 6Keep in refrigerator for 1 week or freeze for up to 3 months.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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