Roasted Duck Congee
Make sure to include any left over sauce and skin when making the broth.

Portions: 4-6
Time: +-2 hrs total, 20 minutes preparation
Cost: $
Category: Soups


Ingredients:
-Bones and a bit of meat from 1/2 a roasted Chinese duck and any left over sauces and skin
-1 star anise
-5 peppercorns
-2 cups cooked rice
-1” ginger cruched
-1 to 2 L water as needed
-salt to taste

Place the all the duck, skin, bones, meat and sauce in a pot and add the aromatics and enough water to cover. Simmer gently, partially covered for 1 1/2 hrs. Or boil for 1/2 and hour, cover and simmer for 10 minutes. Let sit overnight, uncover and simmer for another 1/2 an hour.
Retrieve the duck bits and save any meat that you can and set aside. If the stock is extremely greasy you may want to skim it, but a little grease adds to the richness.
Strain the stock if need be and add the cooked rice. Cook gently for 30 minutes, season with salt. The flavour should be rich and slightly sweet.
Serve by itself or with some chopped coriander and chilli oil if you feel it’s necessary