Heat the sunflower oil in a pan.
Add the chopped shallot and cook on low heat until translucent.
Add the chopped carrots and shredded duck meat and continue cooking for about 2 minutes, rtirring occasionally.
Add the rice and cook for another 2 minutes.
Add the duck soup and seasonings: salt, bay leaves and black peppercorns.
Cook on low heat until all liquid is absorbed.
Add warm water if the rice has absorbed all the duck soup and it is not cooked.
Continue cooking until the rice is completely cooked and soft to the bite.
Served hot, garnished with finely chopped fresh parsley.