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- 1 whole young duck
- 2 large pieces of ginger
- 1 large onion
- 1 bunch green onions
- 1 bunch cilantro
- Clean your thawed frozen or fresh duck by removing the innards and neck (set them aside for later use). Trim off any excess skin, 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, 1 skinned piece of ginger, 3 tablespoons of salt, and the duck, then turn the heat down to medium.
- Cook the duck until done, continuously skimming the hot liquid to rid it of fat and scum.
- Place 1/2 cup of jasmine rice into a pan on medium heat and slowly stir to toast the rice kernels to a light brown color, then set aside.
- Clean and chop cilantro and green onions, conserving white bulb heads.
- When the duck is cooked through, remove the duck from the pot and set aside on a plate.
- Into the duck broth add the duck neck, innards, bulb heads of green onion, and toasted rice; bring them to boil, then turn it down to simmer on medium until the rice is cooked to a nice fluffy porridge (about 30 minutes). Be careful not to let the soup boil over in this stage.
- Season the soup to taste with salt, pepper, and mirin.
- Cut the duck up into bite-size pieces with the skin on, and place the pieces on a communal plate for serving.
- Peel and julienne the remaining piece of ginger and add it to Viet Vinaigrette. This will be used as a dipping sauce.
- How to serve:
- Serve each diner their own bowl of congee, which they can garnish to taste with chopped green onions and cilantro.
- Serve each diner their own bowl of dipping sauce.
- Serve the duck from the communal plate.