This rice dish from Gascony in France is made with duck legs salted overnight, cooked in a pressure cooker until the meat falls from the bone, shredded, and served with rice pilaf made with butter and vermicelli. The long salting period firms the meat and adds rich flavor to the rice.
Rub the duck legs with salt, bay leaf, and black pepper, then arrange them in a container. Cover and refrigerate overnight; the salt draws out moisture and firms the meat.
Rinse off the salt and pat the duck legs dry with paper towels. Put them and the melted butter in a pressure cooker and cook over low heat for 35 minutes, until the meat is tender enough to pull away from the bone.
Sauté the onion in butter until lightly golden. Add the vermicelli and stir until golden brown. Add the rice and hot chicken broth, season with salt, and cook over low heat for 20 minutes.
Pull the cooked duck meat from the bones and shred it. Spread it over the rice pilaf, garnish with parsley, and serve.
Keep the duck legs refrigerated while salting them overnight; raw meat is unsafe if left at room temperature. Fully release the pressure before opening the pressure cooker. Allergens: contains wheat (gluten) and dairy (butter).
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