Dan Doherty's duck congee

Dan Doherty’s duck congee

  • serves 2
  • A little effort

This is Dan Doherty's recipe for duck congee. Found all over Asia, congee is essentially a comforting bowl of rice porridge. Traditionally it’s just the rice and it’s kind of soupy, but this recipe uses chicken stock to cook the rice and serves it with duck confit. A versatile base lends itself to so many different variations; you can do what you want with it – try adding hot sauce and a runny egg.

Advertisement

Ingredients

  • jasmine rice 150g
  • chicken stock 1.1litres
  • ginger 2 thumb-sized pieces, peeled
  • confit duck leg or duck leg 1
  • spring onions 2, finely sliced 
  • hazelnuts a handful, toasted and chopped
  • coriander a handful of leaves
  • eggs 2, soft boiled and halved
  • soy sauce to serve
  • hot sauce to serve

Method

  • Step 1

    Put the rice in a large pan with the chicken stock and one knob of ginger, then bring to a simmer. Cook, stirring every now and then, for 1 hour, or until the mixture looks like thin-ish porridge. As it stands it will thicken, so if you prefer it thin, let it down as you need to.

  • Step 2

    While the rice is cooking, heat the oven to 180C/fan 160C/gas 4, put the confit or raw duck leg in a roasting tin and roast it until it’s crisp (raw duck will take about an hour to cook). Cut it in half through the joint, pull out the bones and cut it into pieces. Shred the remaining knob of ginger into matchsticks. Divide the congee between two bowls and add the duck, eggs and other toppings. Dress with soy sauce and hot sauce.

Nutritional Information

  • Kcals 561
  • Fat 16.4g
  • Saturates 3.8g
  • Carbs 58.7g
  • Fibre 3.6g
  • Protein 42.8g
  • Salt 1.7g
Advertisement