Duck Congee

For a warm, comforting bowl that feels like a big hug, try this duck congee. Congee—also called jook—is a creamy rice porridge. This version uses duck, fresh ginger and simple aromatics to produce a rich, fragrant bowl that’s surprisingly easy to make at home.

In cooler months we naturally reach for heartier, warming dishes, and duck congee is perfect for that. Congee is rice slow-cooked in stock until the grains break down and the liquid becomes silky and porridge-like. The result is comforting, nourishing and endlessly versatile.

This duck congee combines tender duck meat with ginger and aromatics in a gentle poultry broth. It’s lighter than you might expect but rich in savory depth, with a creamy texture that feels luxurious without being heavy.

What rice should I use for Congee?

Choosing the right rice makes a noticeable difference. I recommend a good quality short- or medium-grain rice. These varieties break down evenly and deliver a creamy texture without becoming overly gluey. Cheaper long-grain rice can disintegrate or produce a gloopy result. Invest in decent rice and your congee will reward you.

I use fresh duck legs for this recipe. Remove the skin from the legs before cooking—duck skin contains a lot of fat and will make the congee greasy if left on. Keep the skins aside; they become a crunchy, flavorful topping when fried.

To start, rinse 1 cup of rice under cold water to remove excess starch, then combine it with the skinless duck legs, some sliced fresh ginger and one star anise in a large saucepan. Cover with stock and bring to a gentle simmer.

Cooking in stock

The key to flavorful congee is cooking the rice in good stock. I use roughly a 1:9 rice-to-stock ratio (1 cup rice to 9 cups stock). This yields a creamy, spoonable porridge. Duck stock is ideal if you have it, but a good chicken stock works very well—the duck bones and meat will still add their own depth to the pot.

How long should congee cook for?

Bring the pan to a boil, then lower the heat and simmer gently, covered, for about 1 hour. The rice will break down, thickening the liquid into a porridge-like consistency. Stir occasionally to prevent sticking. After an hour, remove the duck legs, shred or chop the meat and return it to the congee. Season with salt and a pinch of white pepper, then let the pot rest for 20–30 minutes so the flavors meld.

Toppings make the dish

Toppings are essential and let you personalise each bowl. Common and delicious options include soft-boiled or poached eggs, sliced spring onion, julienned ginger, fried garlic, chopped peanuts, soy sauce, pickled mustard greens, rehydrated mushrooms and chili oil for heat. For this recipe I like fresh ginger, spring onion and a drizzle of dark soy sauce. The crunchy fried duck skins with peanuts and five-spice add a wonderful contrast in texture and flavor.

Crispy duck skins and peanuts

To make the crunchy topping, place the reserved duck skins in a cold, dry frying pan and heat to medium. As the pan warms, the skins will render fat and crisp up; tip the pan to help them cook in their own fat. When golden and crisp (about 4–5 minutes), drain them on paper towels. Add a handful of raw peanuts to the rendered fat and fry briefly until golden, then drain. While still warm, season the skins and peanuts with Chinese five-spice and a little salt. When cool and crunchy, chop roughly for sprinkling over each bowl.

When serving, ladle hot congee into bowls and finish with ginger, spring onion, a sprinkle of the crunchy duck-skin and peanut mixture and a small splash of dark soy sauce. Serve immediately while piping hot. This bowl is comforting, savory and texturally satisfying—perfect for breakfast, lunch or a soothing dinner.

More Chinese recipe ideas

If you enjoy this congee, try other comforting Chinese classics such as Hainan chicken and rice, Taiwanese sesame oil chicken soup, ginger scallion sauce, pork rib soup with noodles or Chinese oxtail noodle soup. Each offers a different way to explore Asian flavors and broths.