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Instant Pot Spiced Orange-Glazed Duck Legs
Original recipe: 4 servings · Prep: 15 min · Cook: 45 min · Total: 100 min
By PanPotPlates Editorial TeamPublished May 3, 2026 | Updated Oct 17, 2026
French-Inspired
100 mins
instantpotonepoteasyfamilydinnerflavorfulheartybudget-friendlyglutenfreedairyfreeweeknight
Duck legs seared and pressure-cooked in broth with orange, honey and warm spices, then served with reduced cooking juices. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 45 minutes; additional elapsed time 40 minutes; total about 100 minutes. Additional time includes about 15 minutes to reach pressure plus the release and resting stages; your cooker may take longer. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
45 min
Total
100 min
Servings
4
Difficulty
medium
Cuisine
French-Inspired
Ingredients
Servings
4
- 4 duck legs, skin-on, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground clove
- 2 tablespoons olive oil
- 1 large orange, zested and juiced
- 3 tablespoons honey
- 4 garlic cloves, smashed
- 1 small onion, sliced
- 1 cup low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
-
Pat the duck legs dry thoroughly with paper towels. Season all over with kosher salt, freshly ground black pepper, smoked paprika, ground cinnamon, ground star anise, and ground clove. Rub the spices evenly into the skin and meat. Let rest for 10 minutes at room temperature.
-
Set the Instant Pot to 'Sauté' mode and add olive oil. Once hot, place the duck legs skin-side down and sear until golden brown and crispy, about 5-6 minutes. Flip and cook for an additional 2 minutes. Remove the duck legs from the pot and set aside.
-
Add the sliced onion and smashed garlic cloves to the Instant Pot. Sauté for 2 minutes until fragrant and translucent.
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Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits.
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Return the duck legs to the Instant Pot skin-side up. Add the orange zest, orange juice, honey, fresh thyme sprigs, and bay leaf on top.
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Seal the Instant Pot lid and set to 'Pressure Cook' on High for 25 minutes.
-
When cooking completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
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After pressure is fully released, check duck reaches 165 F (74 C), continuing cooking if needed. Remove the legs and keep warm. Use Saute to reduce the liquid for 5-7 minutes or until it coats a spoon.
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Discard the thyme sprigs and bay leaf. Spoon the spiced orange glaze over the duck legs and serve immediately.
-
Serve with roasted vegetables or creamy mashed potatoes to complete this hearty family dinner.
Timing note
Allow for preparation, 10 minutes seasoning rest, searing in batches, pressure build-up, 25 minutes at pressure, 10 minutes natural release, remaining release and glaze reduction.
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