If you added a carrot and onion in with the duck you can both remove them or blend them into the liquid with a stick blender. Ducks are quite fatty, however by cooking the duck within the stress cooker, plenty of the fats cooks out of the chook and stays behind within the cooking juices. This is more of a method than a recipe, but once you’ve cooked your duck in the strain cooker, there are so many issues you can do with it. Pat the duck legs dry with a paper towel and sprinkle the seasoning all around the legs. Make shallow cuts in a grid-like pattern on the pores and skin of the breasts, taking care not to minimize into the flesh.
Naturally launch the stress and transfer the duck legs to a platter to barely cool. Pull the meat from the bones and add the meat back to the pot. You can prepare them to your liking. Cook longer for extra tender meat or use a thermometer to attain the desired temperature (for medium-raw you will need less time).
Always keep in mind that crock pots vary from model to model and so will the cooking time. Add remaining ingredients besides Italian parsley. Liquid should simply cover the contents of the pot; add more beef broth if needed. Return the pot to the oven for one more hour. Season to style with salt and pepper.
Any cold leftover duck could be shredded and frozen for as much as 2 months. Allow it to defrost in the fridge and use for sandwiches or a stirfry. Leftover meat on the carcass could be removed and saved for turning into a stirfry for one more meal.
If you wish to, you absolutely can. I do not do this because I broil the skin afterwards. Pour the port, broth, and currants into the underside tea kettles that don’t rust of the instant pot. Add the rack into the pot, then place the duck breasts, pores and skin aspect up, on the rack and sprinkle with half of tsp salt.