My grandma has a story about a duck and a pressure cooker. Somehow duck ended up on the ceiling.
Maybe lid was not on good? I tried to take the lid off when all the pressure was not release (many years ago), food all over the kitchen. Them duck legs knot up, tough as hell, even rare they are tough. Pressure cooker is the ticket, key is to not burn it by letting all the liquid steam out.
I like to caramelize them first in a skillet, then put in the pressure cooker. 30 minutes will probably do it.