After freezing 16 quarts of Vietnamese duck bamboo soup, I needed a quick way to prep and cook the duck for future servings with these frozen soup. So here is what I have successfully documented and tested several times. I used the oven and the Instant Pot for this recipe and my family prefers cooking the duck in the Instant Pot better. It gives the meat a tender and flavorful texture compared to when I tested in the oven. (Documented 5/25/20 & 8/25/20)
- 1 duck
- 3 Tbsp white cooking wine
- 1/2 cup minced ginger
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup water*
- Depending on how big the duck it, I’ll cut the head and feet apart. Sometimes I’ll cut the duck in half and sometimes I can fit the whole body into my 6-quart Instant Pot. Rub the duck with the seasoning ingredients. Let it sit for an hour. Add the water into the Instant Pot when you’re ready to cook the duck.
2. Instant Pot method: Place the duck in the IP and pour in one cup of water. Cook on High Pressure for 13 minutes for half a duck or 15 minutes for a whole duck. Natural release. Let it sit for about five to ten minutes in the pot before serving with the Vietnamese duck bamboo soup or serve as is.
3. Baking method using the Cuisenart Air Fryer: I am still experimenting with this method. My first attempt in my big oven made the duck meat very dry and the skin weren’t crispy. This following baking instruction for the Cuisenart Air Fryer is credited to Kieu Tu. I will have to try her instruction out.
- Bake for 350F for 15 minutes.
- Then 370F for 15 minutes.
- Flip the duck, then bake at 400F for 30 minutes.
- Remember to add water to the tray.