Join us for Sip & Savour – a flavourful Spanish wine tasting event
Join us for Sip & Savour – a flavourful Spanish wine tasting event

IMAGE

‘A lot of blood, sweat, and tears went into those years’
‘A lot of blood, sweat, and tears went into those years’

Victoria Stokes

This picturesque Donegal home has been structured to make the most of its incredible views
This picturesque Donegal home has been structured to make the most of its incredible views

Sarah Finnan

The double-edged sword of home improvement television
The double-edged sword of home improvement television

Sarah Gill

Valentine’s gifts for the interiors lover in your life
Valentine’s gifts for the interiors lover in your life

Megan Burns

February 2025: The best of streaming, TV and cinema this month
February 2025: The best of streaming, TV and cinema this month

Sarah Finnan

Natasha O’Brien: ‘I want the silent victims to get the same justice that I did’
Natasha O’Brien: ‘I want the silent victims to get the same justice that I did’

Sarah Gill

“Building is fun”: Architect Valerie Mulvin on her illustrious career
“Building is fun”: Architect Valerie Mulvin on her illustrious career

Gemma Tipton

A Boyzone documentary and Barry Keoghan’s new film – what to watch this week
A Boyzone documentary and Barry Keoghan’s new film – what to watch this week

Sarah Finnan

Supper Club: 3 tasty slow cooker recipes to warm your belly
Supper Club: 3 tasty slow cooker recipes to warm your belly

Sarah Finnan

Image / Editorial

What to Cook Tonight: Duck Congee


By Meg Walker
27th Apr 2016
What to Cook Tonight: Duck Congee

David Herbert’s Duck Congee

Creamy, slightly salty, and a little like porridge, congee is a popular Chinese breakfast dish (but is great at any time of the day). Serve it simply with the dipping sauce, or you could also offer bowls of chopped spring onion, fried shallots, mint and ginger, so your guests can season to taste. You will find the delicious golden brown Chinese roast duck in Chinese restaurants and food stores.

Serves 6

Ingredients
2 litres chicken stock?
4cm piece of ginger, finely chopped
200g basmati rice?
1 tsp sugar?
1 cooked Chinese roast duck?
2 tsp Chinese rice wine
salt and freshly ground black pepper
coriander leaves, to garnish

For the dipping sauce
2 cloves garlic, crushed
1 tsp grated ginger?
1 small chilli, thinly sliced
2 tbsp cider vinegar
1 tbsp brown sugar
4 tbsp fish sauce

Method
1
Bring the stock and ginger to the boil in a large heavy-based saucepan. Add the rice and sugar and stir well. Reduce the heat and cover with a lid, then simmer gently, stirring frequently, for about 1 hour.

2 Remove the duck meat from the bones, with the skin intact, and shred into small pieces. Add the rice wine and half the shredded duck to the rice, bring back to the boil and simmer for 5 minutes. Season to taste with salt and pepper.

3 Meanwhile, to make the dipping sauce, combine all the ingredients, then divide among six individual dipping bowls.

4 Spoon the hot congee into soup bowls. Arrange the remaining duck on a platter and garnish with the coriander leaves. Serve with the dipping sauce.

9781921383205b

Extracted from David Herbert’s Best Home Cooking (Penguin Lantern, approx €25), out now.