Duck Congee/ricje porridge* (Chao Vit recipe) is rich and delicious with tender meat shredded and a smooth texture. It is easy to cook on the stove or in pressure cooker.
Apart from using duck to cook noodles soups (such like mi vit tiem and bun mang vit), Vietnamese people also make congee from it. Congee, which is also known as rice porridge is ideal in the winter when it is cold or when you’re unwell.
In comparison to other congees like chicken congee or fish congee the duck version is much more hearty. But, it’s equally easy to prepare.
How you can cook Vietnamese Duck Congee
The primary ingredients in Duck Congee consist of:
- duck I prefer to make use of leg of duck which are comprised of bone and meat. Bones add flavor to congee. If you decide to cook the whole duck I would suggest removing the majority of the skin. If you don’t it’ll be extremely fat.
- rice You can make use of any white rice or a mixture of white with brown rice. White rice Japanese shorter-grain one gives more creaminess as compared to longer-grain jasmine rice.
- aromatics include ginger, garlic and white scallion.
- freshly-picked herbs that are great to use: cilantro, the scallion as well as Vietnamese coriander ( rau ram) are the ingredients I typically employ. Vietnamese coriander is a great match with duck. If you are unable to locate the coriander, Thai basil and saw-tooth leaves are also great with duck. In the time we visited with my aunt from Denmark this year, she cooked the leftover roast duck from Christmas to cook congee and served the congee with freshly cut tarragon and tarragon, which tasted very tasty.
You can cook the porridge of duck in a stove or in an pressure cooker (such as an Instant Pot). Congee will be smooth in any way.
The use of a pressure cooker will save some time and energy, and you don’t have to clean the cooker as often as you would is the case with stovetop cooking. But cooking it on the stove allows you to control the texture the meat and eliminate excess fat when necessary.
Whatever method you pick regardless of the method you choose, you’ll be required to prep the duck in order to eliminate any unpleasant strong smell or any gaminess. There are two methods to accomplish this:
- boil water for a few seconds.
- Rub it with crushed and salt and a small amount in rice wine (or sake white wine, sake) Then rinse
I love serving Chao Vit with thinly cut freshly cut herbs and julienned Ginger, black pepper and fried dough balls ( quay/youtiao) as a side dish. Some like to put fried shallots on the top.
Cháo Vịt – Vietnamese Duck Congee
- 2 duck legs
- 3 cloves of garlic, removed
- 6 cups of water
- A thumb-sized piece of ginger, cut and peeled
- 3 stalks of scallions, separate the green and white parts
- 1/2 cup white rice plus 2 tablespoons washed and drain
- 3/4 teaspoon salt
- Two tablespoons of brown rice washed and drain (or only white rice)
- cilantro, thinly cut
- Vietnamese fish sauce
- Vietnamese coriander that is thinly slice (or Thai basil, tarragon)
- Julienned ginger (to serve)
- black pepper
- Bring enough water to the point of boiling in a pan and then add the legs of the duck and cook for two minutes. Take the duck out and dispose of the liquid.
- In a pot that is clean, put in 6 cups of water ginger slices, garlic cloves whites, scallion whites, salt. As soon as the water is beginning to boil, add duck legs. Allow the water to simmer for another minute and then add all the rice.
- Bring the mixture to a boil, and then lower the heat to a moderate simmer. Clean foam off, then cover the pot by putting the lid snipped. Cook for 30 to 35 minutes.
- Make sure to check the congee every 10 to 15 minutes or so, and give it a stir, or scrape off foam if required. After 30 to 35 minutes, remove the legs of the duck from the pot. Separate the bones from the meat. Shred the meat , then put bones back in the pot. Let them simmer for another 30 minutes.
- In the next 30 minutes take any bones that remain in the congee after 30 minutes. Taste and adjust the seasoning using additional salt, or even fish sauce. Also , check the consistency and adjust it according to your preference by adding a little fluid to even it out , or simmer it for a while to increase the thickness.
- Add the shredded duck to the congee, and stir until it is evenly distributed throughout the congee. Transfer the congee to serving bowls and decorate with thinly cut scallions, the herb cilantro Vietnamese coriander and julienned ginger , and black pepper.
- Cook the legs of the duck like you did in Step 1. You may trim off a bit of the skin to decrease the fat content in the congee .
- The pressure cooker should be turned on using the Saute mode. When it is ready and ready, add a tiny bit of oil. Then add garlic, ginger and whites of scallion. Stir and cook for about 30 seconds or until the mixture is fragrant.
- Mix in rice, until it is cooked for about 30 second to 1 minute. Add about 4 cups water as well as duck legs and salt. Cook on high pressure for 20 minutes. Let the pressure naturally dissipate over 15 minutes.