Duck Congee
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
545 kcal
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Course
Main Course, Breakfast
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Cuisine
Chinese
Duck Congee
Description
This Duck Congee recipe starts by simmering medium or short grain rice with skinless duck legs, ginger, star anise, and chicken stock for an hour. The slow cooking breaks down the rice into a thick, velvety porridge while infusing it with rich duck and aromatic flavors.
Once cooked, the duck legs are removed, shredded, and returned to the pot with seasoning of salt and white pepper to taste. Cooking is gentle and long, resulting in a comforting, savory congee with tender duck meat throughout.
The crispy duck skin topping is prepared separately by rendering the skins slowly in a dry pan until golden and crisp, then frying unsalted peanuts in the rendered duck fat for added crunch and richness. The congee is garnished with julienned ginger, finely sliced spring onions, and a sprinkle of five-spice powder, enhancing its fragrance and complexity. Dark soy sauce is drizzled to taste, deepening the umami flavor.
Ingredients
- 4 duck legs (skin removed, but keep the skins)
- 1 cup rice (good quality medium or short grain)
- 2 inch ginger (chopped)
- 1 star anise (optional)
- 9 cups chicken stock
- 1 tbsp salt
- ¼ tsp white pepper
For the garnishes
- 3 spring onion (finely sliced)
- 2 inch ginger (peeled and julienned)
- duck skin the reserved skin from all four duck legs
- ⅓ cup peanuts (unsalted)
- ¼ tsp five-spice powder Chinese
- ½ tsp salt
- dark soy sauce (dor drizzling - about 1 tsp per person)
Instructions
- Add the rice, skinless duck legs, ginger and star anise to a large saucepan and cover with the stock. Bring to a boil, then reduce the heat to low for a gently bubbling simmer.
- Cook for 1 hour (covered) until the rice has broken up and the consistency is like a thick porridge. During the cooking, be sure to stir frequently to avoid sticking.
- When cooked, remove the duck legs and when they’ve cooled slightly shred or chop the meat. Return the meat to the pan and discard the bones.
- Season with salt and white pepper.
To make the duck skin/peanut topping
- Add the duck skins to a cold dry frying pan and turn on to medium. Let this come to a temperature. The skins will begin to render out their fat. Tip the pan slightly and submerge the skins. Let them cook until golden brown and crisp (about 4-5 minutes).
- Drain the skins on paper towels, then add the peanuts to the duck fat. Let them cook for 1-2 minutes until golden brown. Drain these on the same paper towels. While still hot, season with the 5-spice and salt and leave to cool completely.
- When cooled, chop roughly and tip into a small bowl.
Serving the congee
- Spoon a portion of congee into a small bowl and sprinkle over the ginger, spring onion, nuts/crunchy skins and then finally about 1 teaspoon of soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 44g | 88% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 142mg | 47% |
| Sodium | 2003mg | 83% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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