Duck Congee

  • images/show_04_duck_congee2.jpg

Makes 4 servings

Congee is a popular dish that is served any time of the day - from breakfast to a late night snack. Try a combination of white and brown rice for a nuttier taste. You can use different toppings and proteins as you wish.

Duck Stock

  • 2 duck legs
  • 4 quarts water
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 one-inch chunk ginger, peeled and crushed
  • 1 teaspoon salt
  • 7 - 10 whole peppercorns

  • 1 teaspoon cooking oil
  • clove garlic, finely chopped
  • 1 small fresh red chili, thinly sliced (optional)
  • 1 cup uncooked jasmine rice, rinsed and drained
  • Dash fish sauce
  • Salt and white pepper to taste


  • 3 sprigs cilantro, chopped
  • 1 green onion, thinly sliced


  1. To make duck stock: Bring duck legs and water to a boil in a 5-quart pot. Add onion, carrot, ginger, salt and peppercorns. Return to a boil then reduce heat to low and simmer for 1 hour, skimming off fat and scum.
  2. Remove duck to a plate, reserving stock in the pot; let duck cool. Remove skin and fat from duck; shred meat. Set aside.
  3. Heat a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and chili; cook until fragrant. Reduce heat to medium-low; add rice and stir gently until rice turns golden.
  4. Strain stock; add water, if needed, to make 12 cups liquid. Reserve carrot and onion only; discard ginger and peppercorns. Add rice mixture to duck stock. Partially cover pot and simmer for about 45 minutes. (Mixture should be the consistency of a thin crepe batter.) If too much liquid has evaporated, add more water.
  5. Add shredded duck meat, carrot and onion to congee. Add fish sauce, salt and pepper; stir. Ladle congee into individual bowls; garnish with cilantro and green onion. Serve hot.

Note: The Vietnamese typically have a small plate of shredded ginger in fish sauce on the side for dipping the duck meat.