Chinese-Style Glazed Duck
Ready in about 25 minutes. Servings 4. Per serving: 411 Calories; 14.5g Fat; 22.1g Carbs; 47.6g Protein; 18.5g Sugars.
Nutrition
Ingredients
| 1 cup | 240 ml | chicken broth |
| 2 pounds | 905 g | duck breasts |
| 1 teaspoon | 5 ml | ground star anise |
| 1 teaspoon | 5 ml | red pepper flakes |
| 1 tablespoon | 15 ml | paprika |
| 1 teaspoon | 5 ml | ground ginger |
| to taste | kosher salt and ground black pepper | |
| 1 teaspoon | 5 ml | dry mustard |
| 1 teaspoon | 5 ml | sesame oil |
| to taste | sea salt and freshly ground black pepper | |
| 1/4 cup | 60 ml | honey (for the ginger glaze) |
| 1 tablespoon | 15 ml | Sriracha sauce (for the ginger glaze) |
| 1 inch | piece ginger, finely chopped (for the ginger glaze) | |
| 3 | cloves garlic, finely chopped (for the ginger glaze) | |
| 1/4 cup | 60 ml | low-sodium soy sauce (for the ginger glaze) |
| 1 tablespoon | 15 ml | peanut oil (for the ginger glaze) |
Instructions
Press the "Sauté" button to preheat your Instant Pot. Heat the sesame seed oil and sear the duck breasts for 5 minutes, stirring periodically. Sprinkle your spices all over the duck breasts. Add the chicken broth. Secure the lid and choose the "Poultry" mode. Cook for 15 minutes. Afterwards, use a quick release and carefully remove the lid. Remove the duck breasts from the inner pot. After that, stir in the other ingredients for the ginger glaze; stir well to combine. Press the "Sauté" button to preheat your Instant Pot. Cook until thoroughly heated. Place the duck breasts in the serving plates and brush with the ginger glaze. Serve warm and enjoy!