A Gascony classic from French cuisine, this pilaf pairs duck legs — salted overnight and pressure-cooked until the meat falls from the bone — with a buttery vermicelli rice pilaf. The long salting step firms the meat's texture and lends the pilaf a deep, savory aroma.
Rub the duck legs with salt, bay leaf and black pepper and arrange them in a dish. Cover and chill overnight; the salt draws out moisture and firms the meat's texture.
Rinse off the salt and pat dry. Put the duck legs and melted butter in the pressure cooker and cook over low heat for 35 minutes, until the meat is tender enough to fall from the bone.
Soften the onion in butter, add the vermicelli and stir until golden. Add the rice and hot chicken stock, season with salt and simmer over low heat for 20 minutes.
Pull the cooked duck meat from the bones and shred it, scatter over the pilaf and finish with parsley before serving.
Keep the duck legs refrigerated while they salt overnight; raw meat left at room temperature is not safe. Fully release the pressure cooker's steam before opening the lid. Allergens: contains milk and dairy (butter).
Swapping the vermicelli for thin egg noodles gives a softer texture; in that case reduce the chicken stock by half a cup.
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