Duck Congee was on a regular food rotation in our house growing up. I have always loved it. My mother would make it whenever we had left over Peking Duck and I would always end up eating the majority of it, much to my little brother and sister’s dismay. As you can see, I’ve always had a big appetite. This past weekend we were in Long Island and my mom hooked me up with some left over roast duck. This is serious comfort food, it’s warm, filling, and so tasty since the duck flavor infuses the rice stew.
Short grain rice
Roast duck – we used about half a duck (just pick some prepared roast duck at a Chinese restaurant)
2 garlic cloves
Use a cup and a half of rice. Rinse thoroughly.
Use a large sauce pot, put in rice and 1 tablespoon of canola oil. Add a lot of water, we filled the pot halfway up with water. Start with medium high heat, when water boils reduce heat to low. Cook the rice for about 20 – 25 minutes.
Add duck. Cook for another 25 minutes.
In the meantime, clean and wash bok choy. Chop finely, should have about 2 cups of chopped bok choy. Mince two garlic cloves. Use a saute pan, add some oil, add the garlic. After two minutes, make sure not to burn the garlic. Add the bok choy, saute for 5 minutes. Add in to duck congee and mix.
At this point, you will want to add salt and white pepper to taste. Serve with chopped scallions. Enjoy!