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Ingredients
For duck
3- 4 duck legs
1 tablespoon of sea salt flakes
5 thyme sprigs
3 bay leaves
4 garlic cloves, smashed
Duck fat potatoes
700g baby potatoes
Duck fat, rendered from duck legs
Salt & pepper
For cabbage
2 Tbsp butter
1/2 red cabbage , shredded
1 apple, cored and sliced
2 Tbsp honey
2 Tbsp sherry vinegar or red wine vinegar
1/2 cup water
Method
Duck
Dry brine the duck legs in the fridge for 24 hours with sea salt flakes, thyme sprigs, bay leaves and smashed garlic cloves.
When ready to cook
Put Instant Pot on Sauté mode for 10 min on High. Place duck pieces skin side down and fry for 5 min until skin turns golden and fat renders off, then turn and brown the other side for a further 5 minutes.
Make sure enough fat has rendered off, because the Pressure Cook phase will happen in it’s own juices. If there is not enough fat, add 50ml of water.
When duck legs are golden and the fat has rendered off, add garlic cloves, bay leaves and thyme from dry brine. Secure the Pressure Cook lid and pressure cook for 35 min on High and 10 minutes on natural release. When pin drops, open lid and remove duck pieces to a plate. Also remove the duck fat to a bowl. Wipe down the inner pot.
Insert the air fryer basket and tray into the inner pot. Place duck legs skin side up. Swop lids, and secure the Air Fry lid. Set to Broil / Grill for 5 minutes at 190c to crisp up duck legs before serving.
Potatoes
Add potatoes to inner pot, add 1/2 cup of water and set Instant Pot to Pressure Cook on High for 8 minutes, Quick Release then discard water.
Transfer potatoes into air fryer basket, drizzle with duck fat, season with salt & pepper and thyme sprigs.
Secure the Air Fry lid and set to Air Fry mode for 10 minutes on 200c until crispy. Turn half way.
Cabbage
Set Instant Pot to Sauté for 5 mins. Add butter, cabbage and apple, coating with the butter. Add honey, vinegar and water. Press cancel and set Instant pot to Pressure Cook on High for 5 minutes, and 10 minutes natural release.
Ingredients
For duck
3- 4 duck legs
1 tablespoon of sea salt flakes
5 thyme sprigs
3 bay leaves
4 garlic cloves, smashed
Duck fat potatoes
700g baby potatoes
Duck fat, rendered from duck legs
Salt & pepper
For cabbage
2 Tbsp butter
1/2 red cabbage , shredded
1 apple, cored and sliced
2 Tbsp honey
2 Tbsp sherry vinegar or red wine vinegar
1/2 cup water
Method
Duck
Dry brine the duck legs in the fridge for 24 hours with sea salt flakes, thyme sprigs, bay leaves and smashed garlic cloves.
When ready to cook
Put Instant Pot on Sauté mode for 10 min on High. Place duck pieces skin side down and fry for 5 min until skin turns golden and fat renders off, then turn and brown the other side for a further 5 minutes.
Make sure enough fat has rendered off, because the Pressure Cook phase will happen in it’s own juices. If there is not enough fat, add 50ml of water.
When duck legs are golden and the fat has rendered off, add garlic cloves, bay leaves and thyme from dry brine. Secure the Pressure Cook lid and pressure cook for 35 min on High and 10 minutes on natural release. When pin drops, open lid and remove duck pieces to a plate. Also remove the duck fat to a bowl. Wipe down the inner pot.
Insert the air fryer basket and tray into the inner pot. Place duck legs skin side up. Swop lids, and secure the Air Fry lid. Set to Broil / Grill for 5 minutes at 190c to crisp up duck legs before serving.
Potatoes
Add potatoes to inner pot, add 1/2 cup of water and set Instant Pot to Pressure Cook on High for 8 minutes, Quick Release then discard water.
Transfer potatoes into air fryer basket, drizzle with duck fat, season with salt & pepper and thyme sprigs.
Secure the Air Fry lid and set to Air Fry mode for 10 minutes on 200c until crispy. Turn half way.
Cabbage
Set Instant Pot to Sauté for 5 mins. Add butter, cabbage and apple, coating with the butter. Add honey, vinegar and water. Press cancel and set Instant pot to Pressure Cook on High for 5 minutes, and 10 minutes natural release.