My Wok Life Cooking Blog

It’s about every food I’ve cooked with heart and loves

Menu
  • Home
  • Recipe
    • Main Dishes
    • 1-dish Meal
      • Children
      • Cakes and Bread
    • Sides
    • Soup
    • Drinks
    • Festive Gourmet
    • Fish & Shells
    • Low-Fat
    • Meat & Poultry
    • Rice & Noodles
    • Sauce & Condiments
    • Singapore Favourites
    • Dessert
    • Vegetables & Fruits
  • Food Reviews
    • Overseas & Holidays
    • Singapore
  • Nutrition & Diet
    • Boosting Body Immune System
    • Effective Products
    • Ways to Keep Fit
  • Special Features
    • Advertorial
  • Tips & Info
    • Kitchen Tools & Appliances
    • Measurements
    • Notes & Ingredients Value
    • Weekend Spot
  • My Important Pages
    • Privacy Policy
    • About My Wok Life : Your Friendly Cooking Blogger
    • Contact My Wok Life : Friendly Blogger with Media Experiences
Menu
Roast duck porridge

Roast Duck Rice Porridge

Posted on December 15, 2008December 28, 2022 by PatriCa BB 雪冰
Lentoria Condo New Launch

Roast duck porridge

“Delicious roast duck rice thick porridge cooked with leftover duck meat”

My family likes to eat roast duck, so do I.

I always get roast whole duck from the store and packed home as dinner. Just need to cook rice and fry a dish of vegetables. That’s a complete sumptuous dinner meal for us. However, we couldn’t finish the whole duck, most of the time. Half duck portion is not enough for us and more expensive to get only half, while whole duck will be too much. However, I still go ahead to get one whole piece every time. Then, what do I do with the leftover duck? It is always a ‘motivation’ for me to get one whole duck right away, it’s the use of cooking duck porridge the following day!

When I got the whole duck chopped and packed home from the store, I would serve only the portion which enough for us and keep the excessive portion in the refrigerator. This so-called leftover portion will be used to cook porridge for the next dinner meal.

A regular portion of roast duck porridge (with skin) counts about 300 kcal. I’ll leave the choice of removing or retaining the skin to you. With skin, the porridge should taste better, but without the skin, your calorie count will drop by 50 – 80 kcal.

This roast duck porridge saves you from wastage of food. Not only that, the taste of such delicious roast duck porridge is way beyond what you could describe. The taste of roast duck emerges into the porridge, and makes it so yummy and flavoursome. As my personal preference, this way of making duck porridge is much better taste than using the raw duck meat. That’s the reason why we like to get big roast duck to eat with rice on the day, and then roast duck congee the following day!

Of course, it is not a must to use leftover duck. You can get or even roast a duck, and then, use it to cook porridge. I believe, the taste will be even greater that way!

It is also not necessary to add crab meat sticks, try diced salted duck egg or shredded salted vegetables might be a better choice. I used crab meat sticks for its bright redish colour.

Ingredients
1 cup of rice grain
1 bowl of “leftover” roast duck meat with skin intact, deboned and shredded (do not discard the piece bones, keep for later)
6 crabmeat sticks, cut into small pieces
2 medium eggs
1 teaspoon of light soy sauce
Pinch of salt and pepper
1 pot of water, 50% filled (about 1500ml)

Method
1) Rinse rice grain 1 to 2 times. Boil rice grain with a pot of water (water level 3 times more than cooking steamed rice) over high heat.

2) When water boiled, reduce heat to medium fire. Add duck bone and meat into the pot. Simmer for 30 minutes, or until water is reduced by half, and becoming porridge. Remove bones. Add in light soy sauce, salt and pepper, and stir well. Add shredded duck meat and crabmeat sticks. Reduce heat to low fire, and simmer for another 10 minutes.

3) Add eggs, let it simmer for 1 minutre before stirring briefly to mix the eggs with the porridge right before heat off. Serve hot.

My porridge wasn’t really smooth and gluey, as I did not stir it constantly while boiling. I made it cooked more like a rice porridge (soft rice with excessive liquid) meal instead, this time. To make it a smooth congee, stir the rice grain constantly throughout the cooking once it’s boiled.

Tips: Do not use tiny duck bone as you might have difficulty to remove from the porridge, after using it to boil and add flavour to the porridge. It’s not necessary to debone and shred the duck meat, if you have complete piece of meat and prefer to eat it that way.
* Use 2000ml of water instead of 1500ml for the congee, and stir continuously (and occasionally mash the softened rice grain) while simmering to achieve more watery and smoother consistency, if preferred.
* Do not dry up the water in the porridge. Leave it watery instead, as the porridge may absorbs the water completely and leaves it too dry for the palate. Add water if its liquid is going to dry up when simmering.

Tags: DuckPorridge
Category: 1-dish MealRecipeRice & Noodles

2 thoughts on “Roast Duck Rice Porridge”

  1. Ju Ann says:
    December 16, 2008 at 5:46 pm

    Hi dear patricia, i tried this before and yes it is very very nice! :D

    now that you reminded me of it again, i shall try and cook it again!

    Reply
  2. Allyson says:
    May 24, 2009 at 5:53 pm

    love ur version… i usually add kei chi or wolfberries with mine… :) !

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

MyWokLife_Logo
Contact MyWokLife
Download Floor Plans Here

mywoklife

Discover the charm of old school breads at my favo Discover the charm of old school breads at my favorite traditional bakery. Without any fancy packaging, every bite a nostalgic fix, and the aroma welcomes you home. #singapore #tasteofchildhood #cheapandgood 

品味怀旧之美,来到我了喜欢的传统面包店 —— 没有华丽的装饰,每口都是个回忆,香气犹如家的拥抱。 #价廉物美 

Each bun: from S$1.30
My breakfast choices are usually breads, buns or s My breakfast choices are usually breads, buns or scones & eggs, but sometimes just purposely get to those tradition old shops for a traditional local breakfast…. Really yummy as always, this shop の #meerebus 🌅 Good Morning!!

#traditionalbreakfast #localbreakfast #singaporefood #muslimfood #goodmorning
I don’t get paid for food tasting. So, when I sa I don’t get paid for food tasting. So, when I say it’s good, it’s good. 😉😋

#fishandchips #gastrobar #craftbeer #beer #lemonade #singaporefood #foodie #japaneseinfluence #japaneseinspired #foodporn #westernfoodwithtwist #delicious #happyhour #nftcommunity #シンガポール #おいしい #フライングフィッシュ #ビール #食べ物 @fryingfishclub 

^Estimated spending on an average meal & drink: S$20-40/pax (excl. service charge. GST absorbed)

https://www.mywoklife.com/2023/11/frying-fish-club-gastrobar.html
TGIF! Happy Hour, here! Best Craft Beer, here! Bes TGIF! Happy Hour, here! Best Craft Beer, here! Best Dinner, here! Come, here! I don’t drink, but this is good!  S$14/glass 

#deliciouscraftbeer #saltedplumbeer #fishandchips #yuzumiso #fryingfishclub #nftcommunity #ビール #フライングフィッシュ #心から ❤️
#icelatte for the #hotday #poolsidecafe #icelatte for the #hotday #poolsidecafe
[Recipe] Healthy Bitter Gourd, Apple & Pork Rib Ch [Recipe] Healthy Bitter Gourd, Apple & Pork Rib Chinese Soup (清热降火苦瓜苹果汤) 

The weather is scorching hot, and recent haze in the air, we need something good to cool our body heat, nourish lungs as well as boosting body immunity… drink this! It’s simple to cook, delicious and healthy soup. Let’s not wait anymore, anyone can cook it!

天气酷热,烟雾弥漫,不等了!喝这个…… 清凉降火,滋补润肺…… 又简单好喝。无从失败,谁都能轻松搞定煲汤!

**Serve 3-4**
**Ingredients:**
- 500g small bitter gourd
- 300g pork ribs
- 2 apples, washed and cut into wedges
- 2 tablespoons dried wolfberries (goji berries)
- 8 cups of water
- Salt to taste (1/2 teaspoon usually)

**供3-4人份**
**材料:**
- 500克 小苦瓜
- 300克 排骨
- 2个苹果,洗净切块
- 2汤匙 枸杞子
- 8杯 水
- 适量 盐

Full recipe in www.mywoklife.com 

#recipe #soup #healthy #easymeals
Having a good breakfast is the best way to kicksta Having a good breakfast is the best way to kickstart the day! Just simple #cheese scrambled egg on #buttered #toast 🧀🥪 with sides of #berries, paired with a glass of cold #milk 🥛… Enjoy this #breakfast at your own pace on a #weekend.

Here’s my best trick to make excellent fusion-style #scrambledeggs 🥚:

(1) Crack 2-3 eggs into a bowl and add 2 tablespoons of milk (any kind of your choice).
(2) ^IMPORTANT STEP: Fork a thumb-sized cold #butter, and beat the eggs with the fork (with butter) until you achieve a slight #smooth #creamy consistency. *It’s Okay if butter is not fully dissolved. Just leave it in the beaten eggs. 
(3) Heat a pan with oil over low fire, then pour in the beaten eggs. (Sprinkle grated mozzarella cheese, if you want.) Allow the eggs to sit in the pan untouched for at least 15 seconds before gently scrambling them. Continue to cook until the eggs become slightly firm with some wetness remaining. 

This is a combination of English-style and American-style #scrambledegg which I prefer. Using #dairy with a result of larger and firmer curds. 😋

Enjoy your Sunday! 🌸
[Recipe in www.mywoklife.com] Easy to cook delicio [Recipe in www.mywoklife.com] Easy to cook delicious pasta, spicy prawns and tomato #fettuccine 

Check out my latest recipe, it’s still in time for your dinner cooking this evening! 

#pasta #easyrecipes #fastcooking #mywoklife #quickdinner
Life needs a sense of ceremony… 生活就需要点仪式感 🥮💕
Load More... Follow on Instagram

MyWokLife Popular Posts

  • Candle-light dinner Homemade Candlelit Western Dinner for this Christmas : ROMANTIC posted on 27/12/2009
  • Aromatic Roast Chicken (香喷喷烤鸡) : Easy to Cook for Your Loved Ones posted on 25/08/2023
  • A Culinary Delight: Frying Fish Club Gastrobar’s Unforgettable Fish and Chips Experience posted on 04/11/2023
©2023 My Wok Life Cooking Blog