Duck and Shiitake Congee

Name: Duck and Shiitake Congee
Yield: 4 Servings
Cuisine: American
Ingredients: ½ ounce dried shiitake mushrooms; 6 cups duck or chicken stock, mushroom broth, or water; 1 clove garlic, peeled; 3 scallions, white and green parts separated, green parts chopped; 6 cups duck or chicken stock, mushroom broth, or water; 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); 6 cups duck or chicken stock, mushroom broth, or water; 6 cups duck or chicken stock, mushroom broth, or water; 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); 1 whole duck (legs and breast meat removed, excess fat trimmed and reserved, skin from all but the legs and breasts trimmed and reserved, and carcass reserved), or 2 duck legs and 1 duck breast (2 lobes); Sichuan chili oil or other hot pepper oil, for garnish; Fresh ginger, julienned, for garnish (optional); 8 ounces fresh shiitake or other cultivated mushrooms (like shimeji or enoki), sliced; 8 ounces fresh shiitake or other cultivated mushrooms (like shimeji or enoki), sliced; 8 ounces fresh shiitake or other cultivated mushrooms (like shimeji or enoki), sliced; Sichuan chili oil or other hot pepper oil, for garnish; 1 tablespoon duck fat or olive oil, divided; 1 tablespoon duck fat or olive oil, divided; 1 teaspoon sesame oil plus more, for garnish; 8 ounces fresh shiitake or other cultivated mushrooms (like shimeji or enoki), sliced; 1-inch piece fresh ginger, peeled; ¾ cup jasmine rice; Salt; 4 large eggs

Preparation info

4
Servings

Difficulty
Medium

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

You can go about this dish a few ways: You can start with a whole duck and use all of its parts for the congee. You can buy duck legs and breasts and use chicken stock, in which case, ignore the instructions for making the duck stock, rendering the fat, and making the cracklings, all of which are best done in advance. Or you can use a combination of duck and chicken. It all works in this versatile dish, which really shows off the excellent pairing of duck and shiitake.

Ingredients

Americas
United States
Washington
Gluten-free
Breakfast

Ingredients

Method