Peking duck

Multi cooker recipe

France EMEA Website Canard Laque3




  • 4 boneless duck legs

  • 50 ml soy sauce

  • 30 ml water

  • 20 ml rice vinegar

  • 20g sugar

  • pepper

  • 1 cm fresh ginger, finely grated

  • 2 cloves garlic

  • chopped chives

  • 2 tsp sesame seeds


  1. Roll up each piece of meat and tie it together with kitchen twine.

  2. Select the BROWN/SAUTÉ setting and allow the device to preheat.

  3. Fry the pieces of meat until brown on both sides, finish the searing stage.

  4. Remove pieces of meat and set aside.

  5. Mix soy sauce, water, rice vinegar, pepper and grated ginger.

  6. Pour the marinade into the slow cooker and place the duck pieces skin side down.

  7. Put on the lid and close the pressure valve.

  8. Select POULTRY setting, set 15 minutes.

  9. At the end of the cooking time, let it stand for ten minutes, then carefully release any remaining pressure.

  10. Remove the meat, select the BROWN/SAUTÉ setting and let the sauce simmer for 3 minutes.

  11. Glaze duck with sauce, sprinkle with chives and sesame.

  12. Optionally, fry the duck legs under the grill until crispy before glazing.

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