You could make this with leftover roast duck, although here I used fresh duck legs which I first braised until the meat fell of the bone.
Brown duck legs in a little hot oil and put into a small casserole dish, then fry chopped shallots and crushed garlic until translucent.
Deglaze the pan with a glass of white wine or chicken stock, pour this over the duck legs, cover and cook in a 160°C oven for about an hour,
until the meat pulls easily away from the bone. Take the duck out and let cool, and strain the remaining stock. To make the pilaf, sauté
chopped shallots in olive oil until translucent, then add white basmati rice, coat with the oil, then add the duck stock, bring to a boil,
cover, turn the heat down and simmer gently for about 15 minutes, keeping an eye on it to stop it boiling dry. Meanwhile, remove the flesh
from the duck legs, and add to the rice along with frozen peas. Continue cooking gently for another 5 minutes, until the rice and peas are
cooked and the stock absorbed. Fluff up with a fork and serve garnished with parsley.