Grassland Beef - U.S. Wellness Meats
  1. Discover Blog
  2. /
  3. Nutrition
  4. /
  5. Grassland Poultry
  6. /
  7. Pressure Cooked Crispy Duck Recipe

Pressure Cooked Crispy Duck Recipe

Azza Gallab Crispy Duck2 LR

A pressure cooker and chicken broth always seem to make something magical — hence why they are two of Azza’s favorite cooking products. In this recipe, March Featured Chef, Azza Gallab, combines chicken broth and ghee with pasture-raised duck legs for the main course that falls right off the bone and melts in your mouth. 

US Wellness Meats sources pasture-raised duck from sustainable family farms in upstate New York. The ducks enjoy a free-range lifestyle and a non-GMO diet free of growth hormones and antibiotics.

After pressure cooking the meat for about an hour, you can crisp them up in a cast-iron skillet for a crunchy on the outside, juicy on the inside duck delight! Azza suggests using the leftover broth for a stew or gravy. Serve the meat atop your favorite blend of veggies: a salad or sautéed, buttery goodness. 

Azza Gallab Crispy Duck1 LR

Pressure Cooked Crispy Duck

Recipe & Photos by Azza Gallab| @Microbiyum

USWM Shopping List: Pasture Raised Duck Legs, Chicken Bone Broth, Ghee



  1. In a small bowl, combine ½ teaspoon (more if you’d like) fine grain sea salt, black pepper & ¼ teaspoon fenugreek, and cumin. Remove any moisture from duck legs by patting them dry with a paper towel. Once dry, sprinkle the seasoning all over the legs.
  2. Pour chicken broth into the pressure cooker. Add cinnamon sticks and optional ingredients here if you’d like (onion, garlic, etc).
  3. Place duck legs in pressure cooker facing side up.
  4. Lock the pressure cooker lid and make sure the valve is pointed to the sealed position. Program to cook under high pressure for 45-60 minutes.
  5. Once all the pressure has been released, carefully remove the duck legs with tongs.
  6. Discard the cinnamon sticks. Use the remaining broth for stew or making gravy if you’d like. Taste for seasoning and adjust with salt and pepper if needed. 
  7. Remove broth from the pressure cooker. Turn on the sauté function or heat a cast-iron skillet. Add 1-tablespoon ghee. 
  8. Once the ghee has melted, add duck legs using a tong. Flip occasionally until the legs have browned on both sides. 
  9. Sprinkle oregano flakes on duck legs and serve! 


Our Discover Blog has tons of recipes to satisfy your cravings and nutrient necessities!

azza gallab, chef

Azza Gallab

Meet Azza, a first-generation Sudanese American Artist, Alchemist & Experience Architect. Azza is the founder of Haremesque, a luxury online potion boutique & MicrobiYUM, a community that explores health & nutrition in the most delicious and digestible way. Her love and interest in cooking and baking were inspired by the amazing women in her family and further developed as she became passionate about health and wellness.