Homemade Duck Congee | Duck 3 Ways in One Bowl скачать в хорошем качестве

Homemade Duck Congee | Duck 3 Ways in One Bowl

This might be the best congee I’ve ever made. Crispy duck skin, seared duck breast, shredded five-spice leg, and a rich, homemade stock that brings it all together. It’s comforting, bold, and seriously worth the time. Ingredients:1 duck, deboned 2 carrots, diced 2 celery, diced 1 onion, diced 1Tbsp oil 2Tbsp tomato paste 3 bay leaves 1Tbsp rosemary 1Tbsp thyme 2tsp black peppercorn 4L cold water 1c jasmine rice 1 inch ginger, julienne 2Tbsp soy sauce 1tsp white pepper 1tsp salt 1/4tsp black pepper scallions, sliced on a bias Chinese donut Directions: 1. Preheat the oven to 400°F. 2. Debone the duck and trim off any excess skin to use for chicharrón. Score the skin on the duck breasts and place them on a plate lined with paper towels. Store uncovered in the fridge to allow the skin to dry out. 3. Dice the trimmed duck skin and place it in a pot over low heat. Once the fat has fully rendered and the skin is crispy, strain and store the chicharrón in an airtight container at room temperature. Store the rendered fat in a separate container in the fridge. 4. In a roasting pan, combine the duck bones, legs, wings, carrots, celery, and onion. Toss with vegetable oil to coat evenly. Roast for 45 minutes, then add the tomato paste and mix well to coat. Return to the oven and roast for another 30 minutes, or until everything is deeply browned. 5. Transfer the contents to a large pot. Deglaze the roasting pan with water and pour the liquid into the pot along with additional water to cover. Bring to a simmer over medium-high heat, then reduce to low. Skim off fat and impurities. Add bay leaves, rosemary, thyme, and peppercorns. Simmer for 3 hours. Strain the stock and store in the fridge. Pick the meat from the duck legs and reserve for later. 6. Slice the scallions on a bias and store them in cold water in the fridge until ready to use. 7. Measure out 8c of stock and strain into a pot and bring to a boil over medium-high heat. Stir in the rice and ginger, then partially cover with a lid. Reduce heat to medium and cook for 25 minutes. Lower the heat to low, add soy sauce and white pepper, and whisk to break down the rice into a smooth, fluffy texture. Cover to keep warm. 8. While the congee is simmering, remove the duck breasts from the fridge and let them come to room temperature. Season with salt and pepper. Cook skin-side down in a cold pan over medium-low heat for 8–10 minutes, or until the skin is golden and crispy. Flip and sear the flesh side for 1–2 minutes, then flip back to skin-side down and continue cooking until the internal temperature reaches 130°F. Pour off rendered duck fat as needed. Let the duck rest for 5 minutes before slicing. 9. In the same pan, add some reserved duck fat and sauté the duck leg meat with salt and Chinese five spice for 1 minute. 10. To plate: ladle the congee into a bowl. Fan the sliced duck breast on the right side, place the duck leg meat at the top left, the donut in the middle left, and the duck chicharrón at the bottom left. Garnish with scallions on top. Follow and subscribe for more delicious food. Find me Instagram:   / see_jay91   TikTok:   / chris_jay91   For business inquires [email protected]