5.0 from 18 votes
Duck Congee
A wonderfully creamy, hearty and fragrant hug of meal. Thank you China for this incredibly satisfying and simple dish. It's one of my favourites!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 545 kcal
Course:
Main Course , Breakfast
Cuisine:
Chinese
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 Chinese 5-spice powder
- 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.
Cup of Yum
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
Calories
545kcal
(27%)
Carbohydrates
40g
(13%)
Protein
44g
(88%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
142mg
(47%)
Sodium
2003mg
(83%)
Potassium
510mg
(15%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
71IU
(1%)
Vitamin C
4mg
(4%)
Calcium
44mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 545
% 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.