Who’s ready for some Instant Pot Orange Duck and Gravy? This recipe 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!

An overhead shot of Instant Pot crispy orange duck legs and gravy.

If you ask me to pick a bird to prepare for dinner, I’m always going to choose duck. Trust me: You have not lived until you’ve experienced the pleasures of fatty, crispy duck skin giving way to perfectly cooked flavorful meat. Duck, whether roasted, braised, or shredded in stir-fries, has been a favorite of mine since childhood. It was a special-occasion food; it would make welcome appearances at birthday dinners, holiday suppers, and Chinese New Year celebrations.

Thankfully, as an adult, I no longer have to wait weeks on end for my mom to bust out my favorite bird. I’m a big girl (a.k.a. old lady) now, so I can make it myself—and in an Instant Pot, no less! Of course, no electric pressure cooker has the ability to crisp up duck skin like I want, so a skillet is still needed to finish the recipe for this hearty, flavor-packed Orange Duck. But with an Instant Pot, I can make deliciously tender duck legs in just a fraction of the usual time. And you can, too!

Best of all, this Orange Duck and Gravy is a perfect make-ahead recipe; just crisp up the cooked duck legs and reheat the gravy when you’re ready to serve!

Time to make Instant Pot Orange Duck and Gravy!

Serves 4

Ingredients:

  • Diamond Crystal brand 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

Equipment:

Method:

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.

An overhead shot of herbs de Provence and salt in a bowl and someone sprinkling it on duck legs.

Turn on the sauté function on the Instant Pot, and add 1 tablespoon cooking fat once the insert is hot.

Turning on the saute function on the Instant Pot and adding ghee to the insert.

Once the fat melts, add the onions, celery, and carrots, along with ½ teaspoon kosher salt.

Adding diced onions, carrots, and celery to an open Instant Pot and adding salt.

Cook, stirring occasionally until the vegetables have softened, about 3 to 5 minutes.

An overhead shot on an open Instant Pot with the mirepoix sautéing for the gravy.

Toss in the garlic cloves and add the tomato paste. Cook, stirring, for 30 seconds or until fragrant.

Adding smashed garlic cloves and tomato paste to an open Instant Pot to make orange duck and gravy.

Pour in the broth, scraping up any browned bits.

Pouring broth into an open Instant Pot to make Orange Duck and gravy.

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…

Peeling orange zest and juicing an orange to make Instant Pot (Pressure Cooker) Orange Duck and Gravy

…and add it to the Instant Pot. Toss in the orange zest…

Pouring orange juice and orange zest into an open Instant Pot (Pressure Cooker) to make Orange Duck and Gravy

…parsley, bay leaf, and thyme.

Adding freehand dried herbs to an Instant Pot (Pressure Cooker) to make Whole30 Orange Duck and Gravy

Stir well, and turn off the sauté function.

An overhead shot of an open Instant Pot containing paleo orange duck legs and gravy.

Place the seasoned duck legs skin side up in a single layer on top of the vegetables in the Instant Pot.

Adding duck legs skin side up in an Instant Pot to make Orange Duck and Gravy

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.

Locking the lid on the Instant Pot and programming it to cook for 45 minutes under high pressure.

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.

Unlocking an Instant Pot and an overhead shot of the finished orange duck legs and gravy.

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.

Removing the Instant Pot orange duck legs from the pressure cooker and putting it on a white plate.

Discard the thyme sprig, bay leaf, and orange zest…

Removing the dried herbs from the Instant Pot with a pair of tongs.

…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.

Blending the gravy in an open Instant Pot with an immersion blender

You’ll have tons of gravy, so freeze the extra in ice cube molds for up to 4 months. 

An overhead shot of bright orange duck gravy in an open Instant Pot.

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.

Frying Instant Pot orange duck legs in a cast iron skillet.

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).

Instant Pot (Pressure Cooker) Orange Duck on a wire rack lined baking sheet.

Either way, don’t forget to serve the Orange Duck with the gravy!

An overhead shot of a platter topped with Instant Pot (Pressure Cooker) Orange Duck legs

Instant Pot Orange Duck and 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!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my 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).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot (Pressure Cooker) Orange Duck and Gravy

4.88 from 8 votes
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings 4 servings
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
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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! I 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

Calories: 491kcal | Carbohydrates: 11g | Protein: 49g | Fat: 27g | Fiber: 2g | Sugar: 6g

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

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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31 Comments

  1. I love duck so I will def. try this! But just a question regarding Step 12 (and 13)… are these steps for non-Instant Pot users? I’m confused because it appears they would already be cooked enough.

    1. It is cooked through, but the skin is rubbery! If you don’t want crispy duck skin (which is the best part), you can skip those steps.

  2. Looks delicious! Can’t wait to try, but I’ve only got chicken drumsticks in my freezer. Is the cooking time the same for thawed drumsticks?

    1. Duck legs cook much longer than chicken legs in an Instant Pot. If you’re using chicken drumsticks, you only need to cook for about 15 minutes under pressure.

        1. Also, since you just posted, your print button is only allowing me to print the recipe in huge font over about 8 pages. Might be a problem on my side, but thought you might want to know.

  3. Michelle,
    Can’t wait to try- loved your duck confaux recipe in your new book. In fact, I am thoroughly enjoying your new book and have not cooked a recipe that I cannot wait to cook again (which is rare). Even picky paleo resistant husband is enjoying!!! Thank you!!!!!

    I do have a question- my duck skin (for the confaux) keeps sticking to the cast iron skillet- any suggestions?

  4. Probably heresy, but can I substitute chicken legs? I’ve rescued and made friends with too many ducks over the years to be able to eat them. Happy Valentine’s Day to you and your family! Eta oops, I see you already answered this. 🙂

  5. @nomnompaleo:disqus I’m hosting a dinner party this weekend and am making this! That said, I’m struggling to figure out what to make as a side. Any recommendations?

  6. 5 stars
    hi there, this is an amazing recipe! if i want to cook 8 legs can i put them all in or should i cook 2 batches? if i do cook 2 batches, can i just take out the first batch m put in the second using the same base ingredients or do i have to use a fresh batch of vegetables? i reckon there’s enough sauce in one batch for 2 batches of legs.

  7. Made this tonight. Substituted chicken drumsticks. Served with steamed Brussel Sprouts and Cauliflower.
    The sauce is absolutely amazing. So delicious. Thank you Michelle.

  8. Hi Michelle
    I have a whole duck – would that be ok? If yes, what would the cooking time be please.
    Thx
    Rach
    PS I agree with the comment above – we’ve never cooked a recipe of yours that we haven’t loved!