To be honest though, the one hour cooking time wasn’t enough to marinade the duck. Foodcollection / Getty Images. You do get a much better result in terms of both taste and texture with Sous Vide, which involves 12 hours of cooking. In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Ingredients. Besides the duck you can order braised mushrooms (g00d), braised pork knuckle (above average, could be more tender), kiam chye, braised eggs (good) and other Teochew Porridge options. I will make sure to order porridge instead the next time. Recipe 2. METHOD. This will give a perfect texture after cooking. Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. Here's a rich and flavorful gumbo with braised duck legs, smoky andouille sausage, ham hock, aromatic vegetables, okra, and shrimp. 1. "This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier," says Chef John. For this congee, you can use either duck stock (hard to find, unless you make your own) or chicken stock. Cooking braised duck The porridge is good enough to be eaten on its own. What gives congee it's amazing flavour is cooking the rice in stock. Set the duck breast side up again on the roasting rack in the roasting pan. This easy 2 pot combo makes for a comforting meal. Discard the blanching liquid. In a heavy pot or pan over medium-high heat, cook the meat in a bit of oil, butter, or lard until the meat is well browned. Easier to find, and easier to make your own at home too. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Put the meat in the pan and cook, without moving, until the meat is browned and releases of its own accord from the pan. Roasted Duck Congee (Chinese Rice Porridge) 2 cups of white rice 2 quarts water Bones from duck (chicken and turkey also work well too!) You can select either rice or porridge to go with your duck. This braised duck at this stall is however quite popular amongst our facebook community. 3 TB chopped scallions 1 tsp Chicken Bouillon powder 1/4 tsp White Pepper 1 tsp Low Sodium Soy Sauce A couple of slices of fresh ginger (optional) Rinse 2 cups of rice* until the water runs clear. I use a 1:9 ratio (1 cup rice, 9 cups stock). Duck brown rice porridge with taro. Blanch the gizzards, rinse and set aside. Cooking in stock. The roasted duck (especially the pieces with bones) can be added earlier when the rice porridge is cooking so that it can flavour the porridge. 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