Duck congee
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
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
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.
