Confit Of Duck With Clementines

Want to wow your guests? Try this delicious duck recipe, it will leave your guests speechless!
 
(Serves 4)

Ingredients:
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

Method:
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.
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. Mix well and make sure to scrape down any brown bits on the bottom.  Add the duck.
Cover the instant pot, seal the valve and cook on high pressure for 60 minutes
Let the pressure release naturally. When the pin drops, open the lid and remove the duck legs (keep warm)

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.

Spoon the sauce over the duck and serve with chargrilled clementines and more fresh thyme.
Optional to garnish with roasted garlic.