Duck Congee Recipe

Duck congee

Name: Duck congee
Total time: 1 h 15 min
Yield: Serves 2
Cuisine: Chinese
Ingredients: 150g jasmine rice; 1.1litres chicken stock; 2 thumb-sized pieces ginger peeled; 1 confit duck leg or duck leg; 2 spring onions finely sliced; a handful hazelnuts toasted and chopped; a handful of leaves coriander; 2 eggs soft boiled and halved; to serve soy sauce; to serve hot sauce

Published: July 13, 2015 at 11:26 AM

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Serves 2

Easy

Total time: 1 hr and 15 mins

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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

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Alternatives

Complete the dish

Try this recipe for duck congee, then check out our hoisin duck, five-spice roast duck, Peking duck and other duck recipes.

Ingredients

Nutrition

150g jasmine rice
1.1litres chicken stock
2 thumb-sized pieces ginger

peeled
1 confit duck leg or duck leg
2 spring onions

finely sliced
a handful hazelnuts

toasted and chopped
a handful of leaves coriander
2 eggs

soft boiled and halved
to serve soy sauce
to serve hot sauce

Nutrition: per serving

kcal561
fat16.4g
saturates3.8g
carbs58.7g
fibre3.6g
protein42.8g
salt1.7g

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.

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