How To Make Instant Pot Duck Confit

Line a small rimmed baking sheet or a plate with paper towels. In a large bowl, stir together the salt, thyme, garlic, bay leaves, peppercorns, and allspice. Add the duck legs and toss, covering the legs evenly with the salt. Place the duck legs in a single layer on the baking sheet and refrigerate, uncovered, for at least 24 hours and up to 3 days. Brush the garlic and thyme sprigs off the duck, reserving them. Using the sauté function, arrange the duck legs, skin-side down, in the pressure cooker, with as much of the flesh touching the bottom of the pot as possible. Sear until the skin turns golden brown and the fat starts to render, 5 to 10 minutes. Flip the duck legs over and sear on the other side for 5 to 10 minutes. Scatter the reserved garlic and thyme on top of the duck. Cover and cook the duck legs on high pressure for 40 minutes, and then release the pressure manually. Flip the legs over, and cook on high pressure for another 30 minutes. Let the pressure release naturally. Let the duck cool completely, and then store it, covered in its own rendered fat (there will be lots of it in the pot), in the refrigerator. Note that you will be left with a dark brown liquid—the duck stock—that will separate from the white duck fat as the confit cools. Save this delicious elixir. You can use it for sauces, soups, or anywhere you need a good, concentrated meat or poultry stock. It also freezes well. When you are ready to serve, heat the broiler. Scrape fat off duck legs. Transfer the duck to a rimmed baking sheet and broil until the skin is crispy, 3 to 5 minutes (or you can crisp up the duck in a hot, dry skillet).