Ultimate Instant Pot Orange Duck with Crispy Skin and Luscious Gravy

Prepare to elevate your dinner game with this spectacular Instant Pot Orange Duck and Gravy recipe! Forget long hours of roasting; this method delivers remarkably tender, flavorful duck legs in a fraction of the time, all while making a rich, aromatic gravy. The best part? It’s a perfect make-ahead meal, allowing you to achieve that coveted crispy skin and reheat the savory gravy just before serving, impressing your guests with minimal last-minute fuss.

Why Duck is a Culinary Delight and How the Instant Pot Transforms It

If there’s one poultry I consistently choose for a special meal, it’s undoubtedly duck. There’s an unparalleled pleasure in biting into perfectly rendered, fatty, crispy duck skin that gives way to exceptionally moist, flavorful meat. From childhood memories of celebratory roasts to sophisticated braises and vibrant stir-fries, duck has always held a cherished spot on my plate. It was once reserved for grand occasions—birthday dinners, holiday feasts, and Chinese New Year celebrations—a true symbol of culinary indulgence.

As an adult, the joy of duck is no longer constrained by special events or my mother’s kitchen schedule. Thanks to modern kitchen innovations like the Instant Pot, preparing gourmet duck dishes at home has become wonderfully accessible. While no electric pressure cooker can replicate the intense crisping of traditional roasting, it excels at tenderizing the duck legs to perfection in a fraction of the usual time. The final crisping step in a skillet or under the broiler is a small but crucial addition, ensuring you get that irresistible crunch that makes duck so special.

This recipe specifically highlights the versatility and efficiency of the Instant Pot. By using it, we bypass hours of oven time, achieving fall-off-the-bone tenderness and infusing the duck with a vibrant orange flavor profile, all while simultaneously creating a rich, savory gravy. This method not only saves time but also locks in moisture and flavor, making it an ideal choice for both weeknight dinners and elaborate entertaining.

The Magic of Make-Ahead: Instant Pot Orange Duck

One of the most appealing aspects of this Instant Pot Orange Duck and Gravy is its make-ahead potential. The duck legs can be cooked in the Instant Pot and the gravy prepared several days in advance, stored in the refrigerator. When you’re ready to serve, simply crisp up the cooked duck legs and gently reheat the gravy. This flexibility makes it a fantastic option for holiday meals or dinner parties, allowing you to minimize last-minute stress and spend more time with your loved ones. The flavors also deepen beautifully when allowed to rest, making it even more delicious on day two!

Crafting Your Instant Pot Orange Duck and Gravy: A Step-by-Step Guide

This recipe serves approximately 4 people, making it perfect for a family dinner or a small gathering. Gather your ingredients and equipment, and let’s embark on this delicious culinary adventure!

Essential Ingredients:

1½ teaspoons Diamond Crystal brand kosher salt (adjust to ½ amount for Morton’s or fine-grain salt)
½ teaspoon herbes de Provence
¼ teaspoon freshly ground black pepper
4 duck legs (about 1.5 to 2 lbs total)
2 tablespoons ghee, duck fat, or avocado oil, divided
1 medium yellow onion, diced
1 medium celery rib, diced
1 large carrot, diced
8 garlic cloves, peeled and smashed
1 tablespoon tomato paste
½ cup bone broth or chicken stock (preferably low-sodium)
1 medium navel orange
2 tablespoons coarsely chopped Italian parsley
1 dried bay leaf
1 fresh thyme sprig

Recommended Equipment:

Measuring spoons
Chef’s knife
Cutting board
6-quart Instant Pot or stovetop pressure cooker
Measuring cup
Vegetable peeler
Silicone spatula (for stirring and scraping)
Immersion blender (or regular blender/food processor)
12-inch cast iron skillet (for crisping)
Stainless steel wire rack (optional, for broiling)
Rimmed baking sheet (optional, for broiling)
Tongs
Silicone ice cube molds (for freezing gravy)
Paper towels (for patting duck dry)

Step-by-Step Method:

Season the Duck Legs: In a small bowl, combine 1½ teaspoons of Diamond Crystal kosher salt (remember to use half the amount if using Morton’s brand or any other fine-grain salt), ½ teaspoon of herbes de Provence, and ¼ teaspoon of freshly ground black pepper. Thoroughly pat the duck legs dry with paper towels – this step is crucial for achieving crispy skin later. Sprinkle the seasoning mixture evenly all over the duck legs, ensuring good coverage. Set aside.
Sauté the Aromatics: Turn on the sauté function on your Instant Pot and allow the inner pot to heat up thoroughly. Once hot, add 1 tablespoon of your chosen cooking fat (ghee, duck fat, or avocado oil). The fat should shimmer, indicating it’s ready for the vegetables.
Build the Flavor Base: Add the diced onions, celery, and carrots (often referred to as mirepoix) to the hot fat, along with ½ teaspoon of kosher salt. Cook, stirring occasionally with a silicone spatula, for about 3 to 5 minutes, or until the vegetables have softened and released their aromatic flavors. This foundational step is essential for a rich, deep gravy.
Introduce Garlic and Tomato Paste: Toss in the smashed garlic cloves and add the tomato paste to the sautéing vegetables. Continue to cook and stir for another 30 seconds to 1 minute, until the mixture becomes fragrant and the tomato paste has lightly caramelized. This enhances the depth of flavor in the gravy.
Deglaze and Add Liquids: Pour in the ½ cup of bone broth or chicken stock. Use your silicone spatula to scrape up any browned bits stuck to the bottom of the Instant Pot. This process, known as deglazing, incorporates all those delicious caramelized flavors into the liquid, preventing a “burn” notice and enriching the gravy.
Incorporate Orange and Herbs: Use a vegetable peeler to carefully peel the zest off the navel orange in wide strips. Be mindful to avoid peeling into the bitter white pith underneath; we only want the vibrant orange part. Then, juice the orange and add both the fresh orange juice and zest strips to the Instant Pot. Finally, toss in the coarsely chopped Italian parsley, dried bay leaf, and fresh thyme sprig. Stir everything well to combine the ingredients thoroughly and turn off the sauté function.
Pressure Cook the Duck: Carefully place the seasoned duck legs, skin side up, in a single layer on top of the vegetable and liquid mixture in the Instant Pot. Avoid submerging them completely, as the steam will cook them perfectly. Lock the lid securely in place and ensure the steam release valve is pointed to the “Sealing” position. Program your Instant Pot to cook under high pressure for 45 minutes.
Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally. This typically takes about 15-20 minutes and helps keep the meat incredibly tender and juicy. If you’re in a hurry, you can manually release the pressure after 20 minutes of natural release have passed. Be cautious when doing a manual release, as steam will escape rapidly.
Remove Duck Legs: Carefully remove the cooked duck legs from the Instant Pot. At this stage, the meat will be exceptionally fork-tender, so handle them gently to prevent them from falling apart. Place them on a plate. If you’re not planning to serve immediately, you can store the cooked duck legs in a sealed container in the refrigerator for up to 4 days. This is where the make-ahead magic truly shines!
Prepare the Gravy: Before making the gravy, discard the used thyme sprig, bay leaf, and orange zest from the Instant Pot. These have imparted their flavor and are no longer needed. Now, use an immersion blender to purée the remaining contents in the Instant Pot until you achieve a thick, smooth, and luscious gravy. If you don’t have an immersion blender, carefully transfer the contents to a regular blender or food processor and blend until smooth, then return to the pot. Taste the gravy for seasoning and adjust with additional salt and pepper if needed to achieve your desired flavor profile.

This recipe yields a generous amount of delicious gravy. Don’t let any go to waste! Freeze any extra gravy in silicone ice cube molds for convenient future use. It can be stored for up to 4 months and is fantastic for enhancing other dishes like chicken or mashed potatoes.
Achieve Crispy Duck Skin (Skillet Method): When you’re ready to serve, thoroughly pat the cooked duck legs dry again. This helps remove any excess moisture, which is key for crisping. Heat a large cast iron skillet over medium-high heat until it’s very hot. Swirl in the remaining 1 tablespoon of cooking fat (ghee, duck fat, or avocado oil). Carefully place the duck legs skin-side down in the hot pan. Fry them undisturbed for 2-3 minutes, or until the skin turns wonderfully crispy and a rich golden brown. Flip the legs over and briefly brown the other side for another minute or so to ensure even heating and a beautiful presentation.
Achieve Crispy Duck Skin (Broiler Method – Alternative): If you prefer using your oven, you can broil the duck legs for crisping, though the skin might not be quite as uniformly crisp as with the skillet method. To do this, arrange an oven rack in the middle position and preheat your broiler. Place the duck legs, skin side up, on a wire rack set inside a rimmed baking sheet. Broil the duck for 5-10 minutes, carefully watching to ensure the skin browns nicely without burning. The wire rack allows air to circulate, helping with crispness.
Serve and Enjoy: No matter which crisping method you choose, remember to serve your succulent Instant Pot Orange Duck generously drizzled with the warm, flavorful gravy. Pair it with your favorite sides like creamy mashed potatoes, roasted root vegetables, or a fresh green salad for a truly unforgettable meal.

Expert Tips for Perfect Orange Duck

Salt Type Matters: The original recipe specifies Diamond Crystal kosher salt. If you’re using Morton’s kosher salt or a fine-grain table salt, use half the amount. Different salt crystal sizes affect salinity, so adjusting is key to avoiding over-salting.
Don’t Skimp on Patting Dry: Moisture is the enemy of crispy skin. Patting the duck legs very dry before seasoning and especially before crisping is essential for that coveted crackling texture.
Quality Ingredients: While the Instant Pot does much of the work, starting with good quality duck legs and fresh herbs will always yield the best flavor.
Gravy Customization: Feel free to adjust the gravy’s consistency by adding a little more broth if it’s too thick, or simmering it gently on the sauté function (after removing the duck) if you prefer it thicker.
Make it a Meal: This orange duck pairs beautifully with sides that can soak up the rich gravy. Consider serving with wild rice pilaf, roasted asparagus, or glazed carrots.

Leftovers and Storage

Cooked duck legs can be stored in an airtight container in the refrigerator for up to 4 days. The gravy can also be refrigerated for the same duration or frozen in ice cube molds for up to 4 months. This makes meal prep a breeze!

Gravy Usage Idea: Don’t discard the extra gravy! It makes a fantastic braising sauce. Simply season boneless, skinless chicken thighs with salt and pepper, place them in the Instant Pot with 1 cup of the frozen (or thawed) gravy, and cook for 10 minutes under high pressure for a quick, flavorful meal.
Slow Cooker Adaptation: If you prefer to use a slow cooker, you can complete steps 1-5 (seasoning and sautéing aromatics) in a large skillet on the stovetop. Then, transfer all ingredients to your slow cooker and cook on low for 8 hours for tender duck.

Conclusion: A Gourmet Duck Experience, Made Easy

This Instant Pot Orange Duck and Gravy recipe truly simplifies what many consider a complex, special-occasion dish. It delivers on all fronts: incredibly tender, succulent duck infused with bright orange notes, a rich and savory gravy, and that irresistible crispy skin finish. Whether you’re a seasoned chef or a home cook looking to impress, this make-ahead friendly recipe ensures a gourmet dining experience without the extensive effort. So go ahead, prepare this magnificent duck, gather your loved ones, and savor every exquisite bite!

Looking for more culinary inspiration? Explore our comprehensive Recipe Index for a wide array of delicious dishes. You can also find exclusive recipes on our iPhone and iPad app, and in our acclaimed cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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Instant Pot (Pressure Cooker) Orange Duck and Gravy

4.89 from 9 votes

Prep Time
10 mins

Cook Time
1 hr 20 mins

Total Time
1 hr 30 mins

Servings
4 servings

Author
Michelle Tam

Instant Pot Orange Duck by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com

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Instant Pot Orange Duck + Gravy takes just a fraction of the time it would take to roast it in the oven—and best of all, it’s a perfect make-ahead recipe; just crisp up the cooked duck legs and reheat the gravy when you’re ready to serve!

Ingredients

Diamond Crystal kosher salt
½ teaspoon herbes de provence
¼ teaspoon freshly ground black pepper
4 duck legs
2 tablespoons ghee duck fat, or avocado oil, divided
1 medium yellow onion diced
1 medium celery rib diced
1 large carrot diced
8 garlic cloves peeled and smashed
1 tablespoon tomato paste
½ cup bone broth or chicken stock
1 medium navel orange
2 tablespoons coarsely chopped Italian parsley
1 dried bay leaf
1 fresh thyme sprig

Instructions

In a small bowl, combine 1½ teaspoons Diamond Crystal kosher salt (use ½ the amount of salt if you are using Morton’s brand or a fine grain salt), herbes de Provence and black pepper. Pat the duck legs dry with a paper towel and sprinkle the seasoning all over the legs.
Turn on the sauté function on the Instant Pot, and add 1 tablespoon cooking fat once the insert is hot.
Once the fat melts, add the onions, celery, and carrots, along with ½ teaspoon kosher salt. Cook, stirring occasionally until the vegetables have softened, about 3 to 5 minutes.
Toss in the garlic cloves and add the tomato paste. Cook, stirring, for 30 seconds or until fragrant.
Pour in the broth, scraping up any browned bits.
Use a vegetable peeler to peel the zest off the orange in strips, making sure you don’t peel into the bitter white pith underneath. Juice the orange and add it to the Instant Pot. Toss in the orange zest, parsley, bay leaf, and thyme. Stir well, and turn off the sauté function.
Place the seasoned duck legs skin side up in a single layer on top of the vegetables in the Instant Pot.
Lock the lid and make sure the valve is pointed to the sealed position. Program the Instant Pot to cook under high pressure for 45 minutes.
After the duck is done cooking, let the pressure drop naturally. If you’re impatient, you can manually release the pressure after 20 minutes has passed.
Carefully remove the duck legs. The meat should be fork-tender, so you don’t want to manhandle the cooked legs or the legs might fall apart on you. At this point, if you’re not eating right away, you can store the duck in a sealed container in the fridge for up to 4 days.
Discard the thyme sprig, bay leaf, and orange zest and use an immersion blender to purée the remaining contents of the Instant Pot to make a thick gravy. Taste for seasoning and adjust with salt and pepper if needed. You’ll have tons of gravy, so freeze the extra in ice cube molds for up to 4 months.
When you’re ready to cook the duck legs, pat them dry and heat a large cast iron skillet over medium-high heat. Once the pan is hot, swirl in the remaining tablespoon of fat. Add the duck legs skin-side down and fry ’em undisturbed for 2-3 minutes or until the skin is crispy and golden brown. Flip the legs over and brown on the other side.
Alternatively, you can broil the duck legs (though the skin won’t be as crispy). Here’s how to do it: Arrange the oven rack in the middle position, and turn on the broiler. Place the duck legs on a wire rack in a rimmed baking sheet, skin side up. Broil the duck until the skin is nicely browned (5-10 minutes).
Either way, don’t forget to serve the Orange Duck with the gravy!

Notes

Don’t discard the extra gravy! Use it as a braising sauce for chicken thighs—simply salt and pepper boneless and skinless chicken thighs and toss them in the Instant Pot with 1 cup of gravy. Cook for 10 minutes under high pressure.
You can make this dish in a slow cooker by cooking steps 1-5 in a large skillet. Then, transfer everything to your slow cooker and in step 8 you should program your slow cooker to cook on low for 8 hours.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.