Indulge in confit of duck with zesty clementine sauce

Satisfy your cravings with rich confit of duck paired with a zesty clementine sauce, an indulgent and flavourful combination.

Confit of duck with clementines is a classic French dish that is both rich and flavourful. It involves cooking duck legs in their own fat until they are tender and falling off the bone, and then serving them with a sauce made from clementines and other ingredients like red wine and chicken stock. The clementines add a bright and refreshing citrus note to the dish, which pairs perfectly with the rich and savoury flavour of the duck.

This dish by Instantpot is typically served over a bed of rice or mashed potatoes, and is the perfect indulgent meal for a special occasion or night in.

Serves 4


  • 4 duck legs
  • 45 ml olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 3 bay leaves
  • Chopped fresh thyme
  • 2 clementines, juices and zested
  • 250ml chicken stock
  • 50ml honey
  • Salt and black pepper to taste


  1. Pat the duck with paper towel and season with salt and pepper. Use a sharp knife and prick the skin on a few places. Heat the instant pot using the sauté function. Add some of the olive oil and sear the duck legs, starting with the skin side down, until golden brown then turn around and brown the other side. Remove the duck from the instant pot.
  2. Add the rest of the olive oil, the onion and the garlic and cook for a few minutes then add the bay leaves, thyme, clementine juice, zest, chicken stock and the honey.
  3. Mix well and make sure to scrape down any brown bits on the bottom.  Add the duck.
  4. Cover the instant pot, seal the valve and cook on high pressure for 60 minutes.
  5. Let the pressure release naturally. When the pin drops, open the lid and remove the duck legs (keep warm).
  6. Remove the excess fat from the top of the sauce and taste to adjust the seasoning of the sauce. If the sauce needs to be reduced use the sauté function to cook the sauce until it is thick.
  7. Spoon the sauce over the duck and serve with chargrilled clementines and more fresh thyme.
  8. Optional to garnish with roasted garlic.

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