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Instant Pot Garlic and Ginger Duck Legs

Instant Pot Garlic and Ginger Duck Legs

If you’re anything like us, you don't have time to spend half the day making duck confit. Instead try making these garlic and ginger duck legs in the Instant Pot. Believe us, it’s as tender as duck confit in a fraction of the time. This recipe is made in under 45 minutes and uses 8 simple ingredients!

Duck legs have a thick layer of fat, which helps to keep the duck meat moist and tender while cooking. The actual duck meat is fairly lean but has a richer flavor compared to chicken thighs. If you like chicken or turkey, think of duck as a more flavorful and tender alternative. Duck is a great way to mix up your weekly proteins.

Shop 100% Pasture-Raised Duck Legs

 Instant Pot Duck Legs

Don't Have An Instant Pot? Use A Crock-Pot

The first step is optional to brown the duck legs before adding it into the crock pot. This will create a deep, rich flavor that you can’t get any other way. Then add duck legs and the rest of the ingredients into the crock pot and cover. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the duck legs fall apart easily it’s ready!

Save That Duck Fat!

If you’re trimming off any excess fat before cooking make sure to save and render later. However, when you’re done making this quick and easy duck confit you’ll have a bunch of duck fat. Don’t toss this liquid gold. Strain the fat if necessary into a jar and store in the fridge. Use duck fat by replacing part or all of the oil while cooking.

Uses For Duck Fat

  • Searing meat
  • Homemade french fries
  • Roasted sweet potatoes
  • Sautéd vegetables
  • Savory pie crust
  • Biscuits


Instant Pot Garlic and Ginger Duck Legs

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Serves: 2-4

1 tbsp fat of choice (avocado oil or duck fat)
⅓ cup rice wine vinegar 
6 green onions, cut in half
2 inches of ginger, sliced
⅓ cup shoyu or coconut aminos
3 garlic cloves, diced
½ cup chicken or beef bone broth
½ cup water
1-2 tbsp honey

Serving Suggestions
Serve with steamed white rice, roasted cauliflower or mashed potatoes

  1. Open and remove the duck legs from the packaging. Place on a large plate, pat dry with a paper towel. Let sit at room temperature for about 10 minutes, while prepping additional ingredients.
  2. On the Instant Pot select the ‘Saute’ function on high heat. When the pot gets hot, add fat of choice (duck fat). Then add duck legs skin side down and sear for about 2 minutes on each side until browned. Press the ‘Cancel’ function. Remove the duck legs and set aside. Scoop out any excess duck fat into a container for later cooking options.
  3. Slowly pour in the rice wine vinegar to deglaze the pot. Use a wooden spoon to scrape the bottom of the pot to remove any brown bits. This will give the liquid a nice rich flavor.
  4. Place the green onions and ginger pieces on the bottom of the pot and place the duck legs on top. This will help the duck legs cook more evenly.
  5. Then add in shoyu, bone broth, garlic and finally drizzle the honey over the duck legs. Make sure the liquid goes underneath the duck legs and green onions to prevent the pot from burning.
  6. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 25 minutes.
  7. When the 25 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid.
  8. Remove the duck legs and set on a cutting board. Let sit for about 10 minutes before cutting or shredding.
  9. Reserve the cooking liquid to pour on top of meat, if desired. The liquid can be reduced down by pressing the “Sauté” function. Bring to a simmer for about 5 to 15 minutes, and then spoon over duck meat. Taste and adjust seasoning as needed.
  10. Serve with steamed white rice, cauliflower or mashed potatoes.
  11. Store leftover duck legs and sauce separately in an airtight container in the fridge for up to 4 days.