Congee with Peking Duck Breast
Ingredients
100g (½ cup) of long grain rice, washed 3 times in cold water
1L chicken stock
1 x 2cm piece of ginger, julienned
2 tbsp soy sauce, plus extra to serve
½ tsp sesame oil plus extra for serving
1 x pack 360g Luv-A-Duck Peking Flavoured Duck Breast, reheated as per packet instructions.
1 tsp sesame seeds, to garnish
3 spring onions, to garnish
Products used
Method
- Combine rice, stock, ginger, soy and sesame oil in a pot. Bring slowly to the boil and then turn the heat down to a gentle simmer with a lid on for 1 hour 45 minutes – 2 hours or until the congee reaches the consistency of loose porridge. Stir the congee a few times throughout the cooking process to ensure it does not stick to the bottom of the pot.
- Once cooked, season the congee with extra soy sauce, sesame oil and salt if required. Serve in bowls with a few thin slices of duck breast, sesame seeds and spring onions.
Recipe by Justine Schofield and courtesy of Everyday Gourmet