Asian-Style Saucy Duck

Ready in about 40 minutes. Servings 6. Per serving: 385 Calories; 14.6g Fat; 17.5g Carbs; 43.8g Protein; 8.1g Sugars.

🍳 Cook: 28 min

Nutrition

385

Calories

43.8g

Protein

17.5g

Carbs

14.6g

Fat

1 cup	240 ml	roasted vegetable broth
1		bay leaf
1/2 cup	120 ml	Hoisin sauce
2		carrots, chopped
1		small bunch of fresh coriander stalks, roughly chopped
2		cloves garlic, sliced
—		salt and ground black pepper, to your liking
1		head broccoli, chopped into florets
1		leek, white part only, chopped
1		lemon, cut into wedges
3 pounds	1.4 kg	whole duck

Press the "Sauté" button to preheat your Instant Pot.
Now, cook the duck for 4 to 5 minutes or until the skin turns golden brown. Pour in the roasted vegetable broth.
Secure the lid and choose the "Manual" mode. Cook for 25 minutes at High pressure. Afterwards, use a quick release and carefully remove the lid.
Add the vegetables, coriander, garlic, and bay leaf.
Secure the lid. Choose the "Manual" mode and cook for 3 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Remove the duck to a chopping board and rest for 5 minutes before cutting and serving.
Lastly, slice the duck and serve with the braised vegetables, Hoisin sauce, and lemon wedges. Bon appétit!