Duck Congee

Chef: Jess DeGuzman 

 

Ingredient List:

2 tablespoon of minced ginger

2 tablespoon of minced garlic

½ yellow onion, diced

1 tablespoon of sesame oil

½ cup of red chili flakes

1 ½ cups of black rice

½ cup of sweet rice

Salt and pepper

5 cups of duck stock (or chicken stock)

2 duck breast

5 Spice

Salt and pepper

Hoisin

Scallions

 

Directions: 

For the congee: in a stockpot, fry ginger, garlic and onions in the sesame oil until the garlic turns golden-brown.

 

Add peppers and both types of rice. Toast the rice for a couple of minutes and add the duck stock and bring to a simmer. Cook the rice until it begins to slightly break down (about 30 minutes). Keep mixture at a thicker consistency. Season it with salt and pepper and hold on low heat. 

 

To prepare the duck, preheat oven to 350 degrees Fahrenheit. 

 

Cut the skin side creating hash marks; be careful to only cut the skin.

Season both sides of the duck with 5 spice, salt and pepper.

 

In a sauté pan, fry skin side first for 5 minutes. Turn over sear for 1 minute. Turn the skin side down place in oven for 6 minutes until medium rare.

 

Let rest for 5 minutes and then slice very thin. 

 

For the sauce, in a small sauce pan, combine hoisin and water. Heat on low and add enough water to create a thinner consistency.  

 

To plate use a hot pot or bowl and place congee on the bottom and top with the sliced duck.

Drizzle with hoisin sauce and top with scallions