Congee Recipe with Duck Confit by Logan Sandoval

How to make it

1. Cure duck legs in 1/4 cup each of salt and sugar overnight, at least 24 hours. The next day, remove duck from the cure, rinse thoroughly, and pat dry.
2. Preheat oven to 275 degrees Fahrenheit. Confit the duck legs by adding to an oven-proof vessel with duck fat and whole garlic cloves. Cook at 275 in the oven for 1.5-2 hours, or until a sharp knife slides through the duck with ease. Remove from oven and let cool completely while making your congee.
3. Sauté Lee Kum Kee Minced Ginger and Minced Garlic in a pot on medium heat until fragrant (pro tip: use some of the leftover duck fat for extra flavor). Add uncooked rice and toast over medium heat until lightly colored. Add stock and bring to a boil, then reduce to a simmer. Cook for 45 minutes to an hour, until rice is thick and tender and the congee reaches a thick consistency.
4. Season the congee with Lee Kum Kee Panda Brand Oyster Sauce and Premium Soy Sauce, plus salt and pepper to taste.
5. Remove duck legs from fat and shred meat. Crisp in a pan on medium high heat and set aside for serving. Poach eggs and cut scallions into thin slices as well.

6. Assemble each bowl with a ladle full of congee, then top with a handful of pulled and crisped duck confit meat, a poached egg, a scattering of scallions and fried garlic, and a drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!

   Don't forget to check out our oyster sauce recipes collection for more ideas!