TIP: For crispier skin, leave duck in fridge uncovered overnight to dry out. Strain liquid in cooking pot after pressure cooking duck and use for soups and stews.
This dish contains the following allergens: Soybeans
Cooking mode
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1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Utensils
Step 1
Remove packet of giblets, if included in cavity of the duck. Remove wing tips to prevent burning during cooking. Pat duck dry and tie legs together with cooking string. Season well with Chinese 5 spice, salt and pepper.
Step 2
Add all ingredients to the cooking pot except the duck and oil, then insert the reversible rack in the low position.
Step 3
Insert thermometer into the center of the thickest part of the meat. Close lid and move slider to the left position. Make sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the CHICKEN setting. Use the arrows to the left of the display to select WELL. Select PRESSURE RELEASE and then select QUICK. Press START/STOP to begin cooking (the unit will build pressure for about approximately 17 minutes before cooking begins).
Step 5
When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove duck and rack, then remove liquid in pot, rinse pot out, dry and place back in unit.
Step 6
Pat duck dry-pouring out any liquid that has gathered in cavity. Prick skin of duck with a fork or a cocktail stick. Brush oil all over duck. Place in Cook & Crisp basket breast side down.
Step 7
Select AIR FRY and set temperature to 200˚C, time to 20 minutes. Press START/STOP to begin cooking. Turn duck over halfway to ensure even browning. When cooking is complete, let the duck stand for 10 minutes before shredding with two forks.
Step 8
Serve with pancakes, hoisin sauce, cucumber and spring onions.
Remove packet of giblets, if included in cavity of the duck. Remove wing tips to prevent burning during cooking. Pat duck dry and tie legs together with cooking string. Season well with Chinese 5 spice, salt and pepper.
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 2 of 8
Add all ingredients to the cooking pot except the duck and oil, then insert the reversible rack in the low position.
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 3 of 8
Insert thermometer into the center of the thickest part of the meat. Close lid and move slider to the left position. Make sure the pressure release valve is in the SEAL position.
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 4 of 8
Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the CHICKEN setting. Use the arrows to the left of the display to select WELL. Select PRESSURE RELEASE and then select QUICK. Press START/STOP to begin cooking (the unit will build pressure for about approximately 17 minutes before cooking begins).
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 5 of 8
When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove duck and rack, then remove liquid in pot, rinse pot out, dry and place back in unit.
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 6 of 8
Pat duck dry-pouring out any liquid that has gathered in cavity. Prick skin of duck with a fork or a cocktail stick. Brush oil all over duck. Place in Cook & Crisp basket breast side down.
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 7 of 8
Select AIR FRY and set temperature to 200˚C, time to 20 minutes. Press START/STOP to begin cooking. Turn duck over halfway to ensure even browning. When cooking is complete, let the duck stand for 10 minutes before shredding with two forks.
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
500ml
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
1.3kg
whole duck
1 tablespoon
Chinese 5 spice
1
small onion, cut into eights
6
peppercorns
1
Star anise
4
tablespoons Soy sauce
17fl. oz
water
1
tablespoon oil
Salt and pepper
Serve with
Chinese pancakes
Hoisin sauce
Cucumber cut into matchsticks
Spring onions cut into matchsticks
Step 8 of 8
Serve with pancakes, hoisin sauce, cucumber and spring onions.
