WHOLE FROZEN DUCK INSTANT POT RECIPES

Steps:

• Mix the broth, soy sauce or tamari, onion, brown sugar, ginger, and garlic in an Instant Pot. Add the block or hunks of frozen chicken, stir well, and lock the lid onto the pot.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Poultry, Pressure cook or Manual on High pressure for 20 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the cooker. Use tongs or a slotted spoon to transfer the chicken thighs to a bowl.
• Press the button for SAUTE. Set it for HIGH, MORE or CUSTOM 400°F. Set the time for 15 minutes and if necessary, press START.
• Bring the sauce in the pot to a boil, stirring often. Continue boiling, stirring more and more frequently until almost constantly, until the sauce is a thick glaze, about 7 minutes. Turn off the SAUTÉ function. Return the chicken thighs and any juices to the cooker. Stir until the chicken is coated in the glaze. Transfer the pieces to a serving platter or plates.

Steps:

• Rub the fatty side of the pork belly with the salt-spice mixture.
• Pour the broth and the sherry into the Instant Pot.
• Now place the pork belly in the instant pot, spice side up.
• Close and lock the lid. Set the pressure to HIGH and the time to 80 minutes.
• A few minutes before the time is up, preheat your oven to 400 F. Place a couple tablespoons of duck fat in a cast iron pan. Transfer the pan to the oven to get nice and hot.
• When the time is up, use two spatulas to lift the cooked pork belly out of the Instant Pot. It will be very tender and may fall apart if you use tongs. Remove any large bits of garlic or spice and place the pork belly fat side down in the preheated cast iron pan.
• If your pork belly has curled, top it with another cast iron pan to weigh it down. Then pop into the preheated oven for 20 minutes, or to your desired crispness.
• Allow to cool slightly, then gently transfer to a cutting board.
• Using a sharp chef’s knife, cut into cubes.
• Sprinkle with a little more sea salt (Maldon is preferred).