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Duck Stock Recipe (Instant Pot Duck Broth)

by Lily

If you’ve never tried duck stock or duck broth, this instant pot duck stock recipe is for you! I never thought to make duck stock until I started cooking Egyptian food. This rich and flavorful broth is used for mahshi crumb (vegetarian stuffed cabbage leaves) and kolkas (taro stew with garlic and cilantro). This duck broth can be eaten as a soup. There are so many ways it can be used!

I have trouble finding duck at the supermarket. When I do find it (usually in the freezer section), I will buy a few for the freezer.

Luckily this recipe makes a large amount of stock, so I can freeze the remaining duck stock. In case you haven’t noticed, I really use my freezer a lot.

Ingredients You’ll Need:

  • Whole Duck: I recommend using a whole duck for this recipe to get a rich-tasting broth.
  • Onion: I recommend using white onion, sweet onion, or brown onion for making this duck broth recipe.
  • Cardamom Pods: I highly recommend using whole cardamom pods in the duck broth because it makes such a delicious flavor to the broth. You can omit this ingredient if you don’t have any on hand.
  • Bay Leaves: I use dry bay leaves for all of my broth recipes.
  • Salt and pepper to taste: I like to use coarse sea salt and freshly cracked pepper. I provide salt and pepper recommendations in the recipe card, however, adjust these levels to your own preference.

You will also need:

  • A pressure cooker (like an Instant Pot) or a stovetop pot
  • Chefs knife and cutting board
  • Mesh strainer
  • Bowl

What’s the Difference Between Stock and Broth?

Stock is cooked at a lower temperature for a longer period of time whereas a broth is cooked over a shorter period of time at a higher temperature. A stock has a deeper and richer flavor than a broth. This recipe is a cross between stock and broth because it’s cooked at a high temperature under pressure (if using a pressure cooker). It’s the middle ground perfect combination I’ve perfected over the last year.

duck broth

Tips For Making The Best Broth

  1. Thaw frozen duck prior to making duck broth. I thaw my frozen duck in the sink using room temperature water. It usually takes about 2 to 3 hours for the 4 lb (2 kg) duck to get fully thawed.
  2. Make sure the weight of the duck is appropriate for the water amount. The ratio of weight to water for the pressure cooker (or instant pot) is 1 lb (0.5 kg) of duck use 3 cups of water. The ratio of weight to water for the stovetop is 1 lb (0.5 kg) of duck use 4 cups of water. This ratio yields the best tasting broth that’s not too rich or too watered down.
  3. Adjust the salt. Everyone has a tad bit different preference for salt levels, so adjust the salt as needed for your own personal preference.
  4. Strain the broth. Once the duck is finished cooking, strain the liquid from the solids.
  5. Use the duck meat. I roast the duck in the oven with a little bit of tomato paste, lime juice, salt, and pepper. If the duck is falling off the bone, this is perfectly normal.
duck broth

How To Use Duck Broth?

Duck broth is my broth of choice for mahshi crumb and taro root stew (Egyptian kolkas). Duck broth can also be used for homemade ramen.

What Are Some Other Homemade Broths?

My favorite homemade broths are whole chicken broth, oxtail broth, and vegetable broth (used as a vegan substitute for meat broths).

How To Store Duck Stock?

I rarely need the entire amount of duck stock that this recipe makes, so I like to freeze the amount that I’m not using. I do this with all of the stocks that I make. Make sure to label the bag or container prior to placing it in the freezer. Duck stock and chicken stock look almost identical.

This duck stock recipe can be stored in the fridge for up to 5 days in an airtight container.

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duck stock recipe homemade instant pot duck broth from scratch

Duck Stock Recipe (Instant Pot Duck Broth)

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x
  • Diet: Vegetarian


This homemade duck stock recipe is so rich and tasty. I prefer making this instant pot duck broth using a pressure cooker to save time.



  • 4lbs (2 kg) duck
  • 12 cups of water
  • 1 large onion halved
  • 8 whole cardamom pods
  • 2 bay leaves
  • Salt to taste (I use 2 tsp)
  • Pepper to taste (I use 1/2 tsp)


Instant Pot Method

  1. You need the largest Instant Pot (8 quarts) for a 4 lb (2 kg) duck. Add the water, cardamom pods, onion, salt, pepper, bay leaves to the Instant Pot.
  2. Rinse the whole duck in your sink. Make sure to disinfect your sink after.
  3. Put the whole duck in the Instant Pot. It might be a little tight.
  4. Close the Instant Pot. Set to high for 45 minutes for stock or 30 minutes for a broth. (See note 1)
  5. Once the Instant Pot has finished, release pressure and open the lid.
  6. Strain the liquid from the duck and other ingredients.

Stovetop Method

  1. You need a large pot that can handle a 4 lb (2 kg) duck. Add the water, cardamom pods, onion, salt, pepper, bay leaves to the pot.
  2. Rinse the whole duck in your sink. Make sure to disinfect your sink after.
  3. Put the whole duck in the pot. Add 3 extra cups of water (these will boil off as the duck cooks on the stovetop).
  4. Set to stovetop to high for 45 minutes uncovered. Cover the pot and turn the stovetop to medium heat. Cook for another 45 minutes to 1 hour.
  5. Strain the liquid from the duck and other ingredients.


  1. If cooking the duck with the Instant Pot for 45 minutes, the duck meat will be falling off the bone quite literally. If using the duck for another recipe after, just keep in mind it won’t stay all together. I prefer to cook the duck for 45 minutes because the stock is much richer.
  2. If there’s no room in the cooking pot, you can quarter the duck. 
  3. For every 1 lb (0.5kg) increase of weight of duck using a pressure cooker, add 3 cups of water.
  4. For every 1 lb (0.5kg) increase of weight of duck using a stovetop pot, add 4 cups of water.
  5. If using anything over a 6 lb (3 kg) duck, I recommend adjusting the seasoning ratio as well.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean


  • Serving Size: 2 cups
  • Calories: 205 calories
  • Sugar: 0 g
  • Sodium: 388 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 18 g
  • Cholesterol: 0 mg

Keywords: duck stock, duck broth, duck soup, instant pot duck, how to make duck stock

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