Duck Confit, Duck Fat Crispy Potatoes and Braised Red Cabbage

INGREDIENTS

FOR DUCK

3- 4 duck legs

1 tablespoon of sea salt flakes

5 thyme sprigs

3 bay leaves 

4 garlic cloves , smashed 

DUCK FAT POTATOES

700g baby potatoes 

Duck fat , rendered from duck legs

Salt & pepper 

FOR CABBAGE

2 Tbsp butter 

1/2 red cabbage , shredded 

1 apple , cored and sliced 

2 Tbsp Honey

2 Tbsp sherry vinegar or red wine vinegar 

1/2 cup water

Directions 

Duck 

Dry brine the duck legs in the fridge for 24 hours with sea salt flakes , thyme sprigs, bay leaves and smashed garlic cloves 

When ready to cook

Put Instant Pot on Sauté mode for 10 min on High, Fry skin side down for 5 min until skin turns golden and fat renders off, then turn and brown the other side for a further 5 minutes. 

When duck legs are golden and the fat has rendered off , Add garlic cloves , bay leaves and thyme from dry brine and set Instant Pot to pressure cook for 35 min on High and 10 minutes on natural release

Remove duck fat and place in a bowl. 

Set Instant Pot to Air Fry for 5 minutes at 190 to crisp duck legs for serving.

Potatoes

Add potatoes to pot , add 1/2 cup of water and set Instant Pot to Pressure Cook on high for 8 minutes, Quick release then discard water . 

Transfer potatoes into air fryer basket, drizzle with duck fat , season with salt & pepper and thyme sprigs. 

Set Instant Pot to Air fryer mode for 10 minutes on 200 until crispy

Cabbage 

Set Instant Pot to Sauté for 5minutes on high. 

Melt butter and add cabbage and apple, coating with the butter . 

Add honey , vinegar and water. Press cancel and set Instant pot to Pressure Cook on High for 5 minutes, and 10 minutes natural release 

Serve duck with crispy duck fat potatoes and braised red cabbage