This recipe and video, courtesy of Andy and Kristi Martel, are the first ever cooking segments I have posted on this channel. This recipe would be one ideally suited for all types of waterfowl including divers and geese, which are normally known for being tougher and more gamey than puddle ducks. Since it reduces the ducks down to tender pieces and includes lots of seasoning and other ingredients. The preparation and cooking was simple and easy to follow for even someone as inexperienced at cooking as me, so I hope it should be easy to replicate. The meal was out of this world and had I not been eating snacks for much of the evening I would have polished quite a few bowls.

Instant Pot Duck (Recipe Courtesy of Kristi Martel)

Ingredients

2 whole mallards + 6 breasts in this case
1 medium onion (chopped)
1 cup carrots (chopped)
2-3 celery stalks & greens (chopped)
2 cups mushrooms
1-2 cups dry red wine
5 cups beef broth (divided)
*spices to taste
-onion powder
-garlic
-beau monde
-mortons
-black pepper
-old bay (secret seasoning)

Recipe

1. Rinse, then season with mortons, old bay, kavenders, onion powder, garlic powder, & beau monde
2. Add 1 cup beef broth & 1/2 cup dry red wine to Instant Pot
3. Put ducks in pot. Close and lock lid
4. Press “Poultry”. Press “+” to get to 27min
5. Use quick release to release pressure
6. Remove ducks and pick once cool enough to handle. Set meat aside. Set juice from pot aside.
7. Turn “Sauté” feature on and add 2 Tbsp. Butter
8. Add chopped onion, celery, carrots, and sauté approximately 5-7 min (may also add mushrooms)
9. Add juice back to pot, adding more broth to equal a total of 2 cups
10. Add 2 cups Jasmine rice to pot, close lid, press “Rice” and cook @ 12 minutes
11. Use quick release once rice is done. Add duck meat to rice. Add equal amounts of broth and wine until desired consistency is reached
12. Use sauté feature for additional 5-7 minutes then serve

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