Transfer the duck legs, rice and Duck Stock to the inner pot. Select the poultry setting set to 30 minutes. Start.

Naturally release the pressure and transfer the duck legs to a platter to slightly cool. Pull the meat from the bones and add the meat back to the pot. Discard the skin and bones.

Place the glass lid on the pressure cooker; select the slow cook function. Set the time to 2 hours. Start.

Place the glass lid on the Pressure Air Fryer and press the Slow Cook Button, scroll to the Vegetable Button and set the cooking time to 2 hours. Press the Program Dial to begin the cooking cycle.

In the meantime, score the fat on the duck breasts and season both sides. In a medium-size sauté pan over medium heat place the duck breasts skin side down and cook until the skin is crispy and most of the fat has rendered out, about 5 minutes. Flip the duck breasts over and cook for another 2 to 3 minutes. Transfer the duck to a platter and keep warm.

Add the shitake mushrooms to the pan with the duck fat and cook over medium-high heat until brown and crisp on both sides, about 2 to 3 minutes per side. Transfer the mushrooms to a paper towel lined plate until ready to use.

Prepare the Crispy Garlic and Shallots and set aside until ready to use. Thinly slice the duck breast.

 Once the cooking process is complete, press the cancel button and remove the lid. Press sauté function and select the poultry setting. Press timer; set to 30 minutes. Start. Add soy sauce and fish sauce to taste. Cook, whisking regularly.

Serve the congee ladled into shallow bowls, garnished with thin slices of duck breast, shitake mushrooms, Crispy Shallots and Garlic, cilantro leaves, fish sauce, soy sauce and hot sesame oil.

Note:  This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.