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1.Rinse the rice under cold water until the water running through the rice goes from milky to clearer. Put a large saucepan over a high heat and add the rice wine. Let it bubble and reduce for a minute or two, then add the chicken stock and water. Finally, stir in the rice and cook at a simmer for 2 hours, stirring every 15 minutes.

2.Preheat the oven to 180ºC. When the congee is almost done, start cooking the duck. Put a small dry frying pan over a medium-high heat. Season the duck well and place it skin side down in the frying pan. Turn the heat down to medium and fry gently, draining excess fat regularly, for 10 minutes, until the skin is crisp. Turn the duck and turn up the heat. Add the hoisin sauce, soy sauce and a splash of water to the pan. Stir to combine the sauces, then put the pan in the oven for 5-7 minutes. Once cooked, leave the duck in the pan to rest for 10 minutes.

3.Serve up the rice in 4 bowls, then slice the duck and add half a breast to each bowl. Scatter over the spring onions, ginger and coriander. Spoon a little of the hoisin and soy sauce mix over the duck, then drizzle the dish with sesame oil. Serve for breakfast!


150 g short grain rice
100 ml rice wine
1.5 l chicken stock
1 l water
2 duck breasts
1 tbsp hoisin sauce
4 tbsp soy sauce
2 spring onions
5 g ginger, peeled and julienned
1/2 bunch fresh coriander
1 tbsp sesame oil