Your dinner mate will think you studied for years at Le Cordon Bleu when serving this French classic dish, when in actuality, it only took you about 20 minutes tops to get this to a plate. Bon appétit!
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
Serves 2
1/3 cup freshly squeezed orange juice (about 1 orange)
1 tablespoon orange zest
2 tablespoons honey
1 pound duck breasts (about 2–3 breasts)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons cassava flour
1 In a small bowl, whisk together orange juice, orange zest, and honey.
2 Season both sides of duck breasts with salt and pepper. Carefully score the duck fat in a cross-hatch pattern making sure to avoid the meat.
3 Press the Sauté button on the Instant Pot® and place duck breasts fat side down. Heat 8 minutes. Do not touch the duck as it is rendering off its fat. After 8 minutes, remove duck to a plate. Pour out all fat except for 1 teaspoon. Add duck back to the pot with the fat side up. Add orange juice mixture. Lock lid. Press the Manual or Pressure Cook button and adjust time to 2 minutes. Adjust the pressure to Low. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
4 Transfer duck to a cutting board and let rest 5 minutes. Whisk flour into pot juices until thickened.
5 Slice duck and transfer to plates. Drizzle sauce from pot over duck. Serve warm.