Chinese Duck Congee
Silky rice porridge topped with tender shredded duck, ginger, and green onion. A warming, deeply savory dinner that feels restaurant-quality but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 lb duck breast, skin on
- 1 cup jasmine rice
- 8 cups chicken or duck stock
- 2 tbsp fresh ginger, peeled and sliced thin
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 whole green onions, sliced thin
- 1 pinch salt and white pepper to taste
Instructions
- 1
Score the skin of the duck breast in a crosshatch pattern, cutting only through skin, not into meat.
- 2
Rinse the rice under cold water until water runs mostly clear, stirring gently, ~1 minute.
- 3
Heat a large pot over medium-high. Place duck skin-side down and cook until fat renders and skin crisps, ~6 minutes.
- 4
Flip duck and cook 2 minutes more. Transfer to a cutting board; let rest 5 minutes, then shred.
- 5
Drain all but 1 tbsp fat from the pot. Add ginger and garlic; stir until fragrant, ~30 seconds.
- 6
Add rice and toast, stirring constantly, until each grain is coated and light golden, ~2 minutes.
- 7
Pour in stock and bring to a boil. Reduce heat to low, cover, and simmer until rice breaks down into a creamy porridge, ~35 minutes.
- 8
Stir in soy sauce and sesame oil. Return shredded duck to the pot and warm through, ~2 minutes.
- 9
Season with salt and white pepper to taste. Divide among bowls.
- 10
Garnish with green onions and serve hot.
Tools you’ll need
- large heavy-bottomed pot with lid (5-quart minimum)
- cutting board
- knife
- fine-mesh strainer
- wooden spoon or spatula
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
