If you’re looking for triple-tested recipes from one of the most beloved recipe developers of our time, look no further than New York Times food writer Melissa Clark. Her latest book is a vibrant, diverse collection of recipes for your favorite new toy: the Instant Pot. This Instant Pot duck confit makes the succulent French treat well within reach for anyone with a craving. 

This recipe might be my favorite way to use the electric pressure cooker: it is an easy and relatively quick method for making meltingly tender duck confit. You won’t need to add any extra duck fat to the pot; the duck here cooks in its own rendered fat, after which it emerges soft-fleshed and flavorful, and ready to be quickly crisped up under the broiler before serving. You’ll also end up with extra rendered duck fat. I like to save that fat for frying and roasting. Store it in an airtight container in the refrigerator, where it will last for up to 3 months, or freeze it for up to a year. It is absolutely wonderful for cooking potatoes.

Note: This recipe requires you to cure (marinate) the duck legs in salt, spices, garlic, and herbs at least a day or two ahead of cooking. This is an essential part of making duck confit. The salt draws out some of the moisture from the duck, firming up its texture, and the aromatics infuse it with flavor.

Reprinted with permission from Dinner In An Instant