Congee is the Southeast Asian equivalent to chicken noodle soup in the US! The boiled duck gives the dish a hearty body, which is perfect for when you are craving comfort food.
Boiled Duck and Congee
Congee is the Southeast Asian equivalent of chicken noodle soup! The duck adds a hearty body to the dish, which is perfect for when you are craving comfort food.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
- 1 whole young duck fresh or frozen
- 1 large onion
- 1 large piece of ginger peeled
- 1 small piece of ginger peeled and julienned
- 3 tbsp salt
- 1 bunch scallions
- 1 bunch cilantro
- 1 cup jasmine rice
- 5 quarts water
- Salt, pepper, mirin to taste
- 1/4 cup Jovian Pantry® Viet Vinaigrette
- Thaw the duck if using frozen. Clean the duck by removing the innards and neck, setting aside for later use. Trim off any excess skin around the cavity, rub the inside and outside of the duck with salt, then rinse thoroughly with cold water.
- In a large pot, bring the water to a boil then add the whole onion, the whole piece of ginger, 3 tablespoons of salt, and the duck. Bring back to a boil then simmer on medium.
- Simmer until the duck is cooked through, an internal temperature of 180°F. Continuously skim the surface of the pot while cooking to clear it of excess fat and scum.
- While simmering, add the jasmine rice into a dry pan over medium heat, and gently stir to toast the rice kernels until they are a light brown color. Set aside.
- Clean and chop the cilantro and scallions, setting the white bulb heads from the scallions.
- When the duck is finished cooking, remove it from the pot and set aside to rest.
- Into the broth add the duck neck, innards, the bulb heads of the scallions, and toasted rice. Bring to a boil, then simmer on medium until the rice is cooked to a nice fluffy porridge consistency (about 30 minutes). Be careful not to let the pot boil over at this stage, as the rice starch may cause it to foam up.
- Season the congee to taste with salt, pepper, and mirin.
- Cut the duck into bite-size pieces, leaving the skin on, and place the pieces on a communal plate for serving.
- In a bowl combine the julienned ginger to the Viet Vinaigrette. This will be a dipping sauce for the duck at the table.
How to serve:
- Each diner gets a bowl of congee, which they can garnish to their liking with chopped scallions and cilantro.
- Each diner gets their own small bowl of dipping sauce.
- The duck is served family-style from a communal plate.