1. Preheat the oven to 375°F. In a large saucepan, combine the duck pilaf rice, water, onion, garlic, butter, thyme, rosemary, salt, and pepper.
2. Bring the mixture to a boil over high heat. Cover the pan with aluminum foil and transfer it to the preheated oven.
3. Bake for 18-20 minutes, until the rice is tender and the water has been absorbed. Remove the foil and bake for an additional 5-7 minutes, until the top of the pilaf is golden brown.
4. Fluff the rice with a fork and let it cool for a few minutes.
5. Mix in the shredded duck meat and chopped parsley (if using). Serve hot or warm as a side dish.
Tips:
- Use leftover roast duckling instead of buying new meat.
- You can also use other types of rice, such as white rice or brown rice.
- If you don't have dried thyme and rosemary, you can substitute with fresh herbs.
- You can adjust the seasoning to your liking by adding more salt, pepper, or other spices.