Top 6 Delicious and Rich Duck Porridge Recipes

Ingredients:

• 2 tablespoons of white rice
• 40g of green squash (bitter melon)
• 80g of duck breast
• 1 stalk of green onion
• 1 stalk of cilantro
• 2 shallots
• 1 teaspoon of fish sauce for babies
• A little white wine
• 1 tablespoon of olive oil
• A pinch of salt

Required Equipment: Meat grinder, hand blender, pot, knife, plate, etc.

How to Make Green Squash Duck Porridge:

• Prepare the ingredients:
  • To remove the odor from the duck breast, rub it with a mixture of salt and white wine for about 10 minutes. Use a knife to trim off any remaining fat and skin from the duck breast.
  • Peel the shallots, wash them clean, and put the duck meat along with 1 shallot into a meat grinder. Grind for about 2 minutes until the meat is fine and smooth.
  • Peel and remove the seeds from the green squash, then chop it into small pieces. Clean the green onion and cilantro, cutting them into small pieces as well.
• Stir-fry the meat:
  • In a pot, heat 1 tablespoon of olive oil and sauté 1 teaspoon of chopped shallots until fragrant. Add the ground duck meat, stir-fry until it firms up. Add 1 teaspoon of fish sauce for babies and cook for another 2 minutes until the meat is thoroughly cooked and fragrant.
• Cook the porridge:
  • Add 500ml of water, the sautéed duck meat, and the washed rice into the pot. Cover and simmer on low heat for about 20 minutes. Add the green squash and cook for another 5 minutes until it softens. Then, add the green onion and cilantro, stir well, taste and adjust seasoning before turning off the heat.
• Blend:
  • Transfer the cooked porridge into a bowl and use a hand blender to blend for about 2 minutes until smooth.
• Final Product:
  • The green squash duck porridge will have an inviting aroma, a smooth texture, tender duck meat, and the sweet flavor of the squash. This is an excellent choice for making a delicious dish for your little ones to enjoy!

Ingredients:

• 1 cup of rice (rice bowl size)
• 1 free-range duck (about 1.5kg)
• 1/2 head of cabbage
• 7 shallots
• 4 stalks of green onions
• Some cilantro
• Some herbs (basil, Vietnamese balm, water spinach, or mint leaves)
• 2 stalks of lemongrass
• 2 pieces of ginger
• 3 limes
• 1 chili pepper
• 1/2 teaspoon of chili powder
• 3 tablespoons of vinegar
• tablespoons of fish sauce
• 1 tablespoon of cooking oil
• Common seasonings (salt, sugar, seasoning powder, ground pepper)

Instructions for Making Duck Salad Porridge

• Boil the Duck:
  • Clean the duck thoroughly with cold water, removing any remaining feathers, and wash away any internal blood. Let the duck drain after cleaning.
  • Use a large pot that can fit the whole duck, or chop the duck into smaller pieces. Fill the pot with cold water, enough to submerge the duck. Add 1 sliced ginger, 4 stalks of green onion, 1 sliced shallot, 2 smashed lemongrass stalks, and 1 teaspoon of salt.
  • Boil the duck on medium heat. Once it boils for about 10 minutes, turn the duck over and cook for another 20 minutes until the duck is fully cooked.
  • Remove the duck and let it cool, then chop it into bite-sized pieces.
• Sauté the Duck Innards:
  • Place the duck innards in a bowl, sprinkle with salt, and rub vigorously for 2-3 times to clean and remove any unpleasant odor. Rinse well with water and cut into small pieces.
  • Season the duck innards with 1/2 tablespoon of fish sauce, 1/2 teaspoon of chili powder, 1 teaspoon of seasoning powder, and 1/3 teaspoon of salt. Mix well to absorb the seasoning.
  • Heat 1 tablespoon of cooking oil in a pan and sauté 1 chopped shallot until fragrant. Add the marinated duck innards and stir-fry on high heat for about 5 minutes until they are well-seasoned and cooked through, then remove from heat.
• Make the Cabbage Salad:
  • Wash the cabbage and peel off the outer layers of the shallots. Use a sharp knife or a mandolin slicer to thinly slice the cabbage and shallots, then place them in cold water to prevent browning.
  • Wash the herbs like basil, Vietnamese balm, water spinach, and mint leaves, then set them aside.
  • In a bowl, mix 3 tablespoons of vinegar with the juice of 2 limes, 5 tablespoons of sugar, and 2 tablespoons of water. Stir until the sweet-sour balance is achieved, then mix with the cabbage and shallots, letting it marinate for at least 30 minutes before eating.
  • Once the cabbage and shallots are marinated, they will soften and absorb the sweet-sour flavor. Toss them with the herbs, then serve with a little of the vinegar mixture on top.

• Make the Porridge:
  • Rinse the rice and let it drain. In a non-stick pan, heat the rice over medium heat, stirring constantly until the grains separate and turn slightly golden, then remove from heat.
  • Use the broth from boiling the duck in step 1 to cook the porridge. Add the toasted rice to the duck broth, stirring regularly to prevent the rice from sticking. Continue cooking until the porridge is soft and the rice has fully expanded.
  • Add the sautéed duck innards into the porridge, then season to taste. When the porridge reaches the desired consistency, remove from heat and serve in bowls, garnished with chopped green onions and cilantro, and a sprinkle of ground pepper.
• Make the Ginger Dipping Sauce:
  • Peel and wash 1 piece of ginger, then finely chop it together with 1 chili pepper.
  • Add to a bowl with 3 tablespoons of fish sauce, 1 tablespoon of water, 1 tablespoon of lime juice, and 1.5 tablespoons of sugar. Stir well and adjust the sweet-sour flavor depending on the saltiness of the fish sauce.
• Final Result:
  • The duck porridge is soft and flavorful, with the sweetness of the duck meat. It's served with the sweet-sour salad, crunchy cabbage, and shallots, along with the rich ginger dipping sauce. The duck is tender, without any unpleasant odor, and the combination of the ginger sauce adds a delicious balance of spicy and tangy flavors!

Ingredients:

• Duck: 1 whole
• Ginger: 1 root;
• White wine: 1 small cup
• Shallots: 3 bulbs
• Shallot bulbs (small onion): 1 bunch;
• Sticky rice and regular rice: Half a can;
• Mung beans: 200g
• Unripe banana, herbs, green mango, green onions;

Preparation for Central Vietnam Duck Congee:

• Step 1: Prepare the ingredients:
  • Prepare the duck: Ducks have a strong odor, so you must grind some ginger and mix it with white wine to rub over the duck. Then rinse the duck with cold water several times before putting it into the pot.
  • Prepare the spices: Crush ginger and grind part of it, finely chop the shallots or pound them. Slice the unripe banana and soak it in cold water with a few drops of lemon juice. Soak mung beans in water to swell. Wash the rice thoroughly and let it drain. Clean all herbs.
• Step 2: Boil the duck:
  • After removing the duck's odor, bring a pot of water to a boil and add the duck. When boiling, add some of the crushed ginger to enhance the aroma of the meat. Whether or not the duck congee turns out well depends largely on how well the duck is boiled.

• Step 3: Cook the duck congee
  • After about 20 minutes of boiling the duck, add the rice to cook with it. After 10 minutes, add the mung beans. When the duck is cooked, remove it and let it drain. Continue cooking the rice and mung beans until they expand. While waiting for the congee to cook, sauté the chopped shallots and shallot bulbs and add them to the pot. Season the dish to taste and turn off the heat.
• Step 4: Final Touch:
  • Chop the duck into bite-sized pieces and place them on a plate. Arrange herbs, unripe banana, and green mango on a separate plate. Make a bowl of garlic and ginger dipping sauce to go with the duck. Eating the congee with duck and dipping it in the sauce is simply delicious.
  • This is the recipe for Central Vietnam's beloved duck congee. To taste it yourself, visit Vịt 29 for the best service.

Ingredients:

• 1 duck (preferably a Vân Đình duck)
• 1 can of rice
• 6 cloves of garlic
• 5 chili peppers
• 8 shallots
• 1 piece of ginger
• Perilla, green onions, basil, cilantro, mint, fried shallots
• Salt, fish sauce, pepper
• Cooking oil

Steps to Prepare Delicious Duck Congee:

• Step 1: Remove the strong odor from the duck: First, clean the duck with salt to reduce the odor, then rub it with ginger and rice wine.
• Step 2: Cook the Duck Congee:
  • Roast a few shallots until fragrant, crush them, and add them to boiling water. Once boiling, add the duck and cook.
  • While cooking, skim the scum to keep the water clear and aromatic. This step ensures the congee will be fragrant and look appealing when served.
  • Wash the rice thoroughly, drain it, and toast it lightly before adding it to the pot of congee. Cook until the rice swells.
  • Remove the duck, chop it into small pieces.
  • Season the congee to taste.

• Step 3: Prepare Ginger Fish Sauce for Dipping:
  • Pound the chili, garlic, and ginger, then mix with fish sauce and sugar in a 2:1 ratio. Stir well. Adding a little lemon juice will mellow the fish sauce, making it even tastier.
  • When serving, arrange the duck and herbs on a small plate. Ladle the congee into a large bowl, sprinkle with green onions, fried shallots, pepper, and a bit of chopped onion, then serve with ginger fish sauce. Alternatively, slice the duck thinly and place it on top of the congee for a delicious finish.

Ingredients:

• 1/2 duck
• 70g rice
• 50g dried mung beans (with skin)
• 1 piece of ginger
• 2 chili peppers
• 100g bean sprouts
• 2 stalks of green onion
• 2 tablespoons fish sauce
• Common seasonings (salt, sugar, MSG, seasoning powder, ground pepper)

How to Make Duck and Mung Bean Congee:

• Prepare and Boil the Duck:
  • To save time, it's best to buy pre-prepared duck. To remove the odor, rinse the duck in diluted salt water, then rinse several times with clean water.
  • Next, add 3 liters of water and the duck to a pot, cover, and bring to a boil over high heat. Continue boiling for 15-20 minutes until the duck meat is tender. Remove the duck and let it cool and drain, then chop it into small, bite-sized pieces.
• Prepare the Other Ingredients:
  • Soak the mung beans in water for about 1 hour, then drain.
  • Soak the rice in water for 2 hours, rinse it 2-3 times, then drain.
  • Trim the roots and wilted leaves from the green onions, and clean the bean sprouts, removing any remaining seeds. Afterward, chop the green onions finely.

• Prepare the Dipping Sauce:
  • Peel and slice the ginger, then crush the ginger slices and the 2 chili peppers in a mortar. Transfer the mixture to a bowl.
  • Add 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 2 tablespoons sugar, and 2 tablespoons fish sauce. Stir well to dissolve, then taste and adjust seasoning if necessary.

• Cook the Congee:
  • Bring the duck broth back to a boil, then add the mung beans and soaked rice to the pot along with 1/2 tablespoon salt and 1/2 teaspoon MSG. Cover and simmer for 10-15 minutes, then stir gently.
  • Continue cooking over medium heat for another 20-25 minutes until the congee is soft. Adjust the seasoning, then turn off the heat.
  • Place some bean sprouts in a bowl, ladle the congee over it, and top with chopped green onions, ground pepper, and some duck meat. The dish is now ready!

• Final Dish:
  • Your duck and mung bean congee is now complete, with vibrant colors and a fragrant aroma. The congee is savory, the duck is tender, and the duck fat adds a rich flavor. The mung beans add a nutty taste, making this dish a perfectly balanced meal. Enjoy it with the ginger fish sauce you prepared earlier for an even more delicious experience!

Ingredients:

• 1/2 cup broken rice porridge or baby rice porridge
• 40g duck thigh
• 2 taro tubers (30g taro)
• 2 tablespoons vinegar
• 4 slices ginger
• 1/3 stalk green onion
• 1/3 stalk cilantro
• 5 tablespoons salt

How to make Duck Porridge with Taro

• Prepare the ingredients:
  • To remove the smell from the duck, use a mixture of 4 tablespoons salt, 2 tablespoons vinegar, and 4 slices ginger. Rub this mixture on the duck meat for about 15 minutes until it no longer smells and releases impurities, then rinse with clean water.
  • Peel the taro, cut it into small pieces, and soak them in diluted saltwater for 5 minutes to prevent discoloration. Rinse and drain.
  • Trim the roots of the green onion and cilantro, rinse them, and chop finely.
• Cook the porridge:
  • Pour 500ml of water and 1.5 tablespoons broken rice porridge into a pot. Cook on medium heat until it boils, then add the duck meat and taro. Simmer for 20 minutes, then remove the meat and taro, and continue cooking on low heat.
  • Note: To avoid burning the porridge, stir it regularly!

• Mash the meat and taro:
  • After removing the duck meat, discard the skin and bones, then finely chop the meat. Mash the taro with a spoon until smooth.

• Mix the taro and duck with the porridge:
  • Put the finely chopped duck meat and mashed taro into the pot of porridge, stir well, and cook for an additional 2-3 minutes. Add the chopped green onion and cilantro, stir, season to taste, and turn off the heat.
• Final result:
  • The Duck and Taro Porridge will have a fragrant aroma of duck meat. The porridge will be soft, smooth, and easy to eat, with the distinctive taste of the taro. This nutritious dish is perfect to serve as a change of flavor for your little one!