Instant Pot Duck Breast with Baby King Oyster Mushrooms
Duck breast with crispy skin, done from frozen in the Instant Pot and finished on the stove, with a currant sauce and miso glazed king oyster mushrooms.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Duck Breast with Currant Sauce
- 2 duck breasts (frozen)
- 1 cup red currants (frozen)
- 1/2 cup port or sherry
- 1/2 cup chicken broth
- 3 Tbsps roasted garlic jelly
- 1/2 tsp salt (more if needed, to taste)
Miso-glazed Mushrooms
- 11 oz baby king oyster mushroom
- 2 garlic cloves minced
- 3 Tbsps brandy, port or sherry
- 1 tsp cane sugar
- 1 tsp red miso paste
- 3 Tbsps hot water
- salt (to taste)
Duck Breast with Currant Sauce
Pour the port, broth, and currants into the bottom of the instant pot. Add the rack into the pot, then place the duck breasts, skin side up, on the rack and sprinkle with 1/2 tsp salt. Cook on Poultry setting under pressure for 23 minutes (resulted in doneness of medium-well). Release the steam, take out the duck breast, score the skin in a crisscross pattern and sprinkle with more salt, then sear on a medium-high heat pan until the skin has browned, remove from pan and set aside. Pour the rendered duck fat into a bowl and set aside. Add the currants and liquid from the instant pot pan with the garlic jelly. Cook down, stirring regularly, to half the original volume. Remove from heat, strain out the pips, then pour over the duck breast and serve.
Miso-glazed Mushrooms
Add the garlic for the mushrooms to the pan into the rendered duck fat. Once the garlic starts to brown, add the mushrooms and some salt. Stir regularly, until the mushrooms have browned and started to soften. Then add the brandy and cook down. Mix the miso paste with the water, then add to the pan with the sugar, and cook until almost all the liquid is cooked out. Serve with the duck.
Keyword Dinner, Duck, Duck Breast, Frozen, Instant Pot, Mushrooms