Duck porridge with yam

In Singapore, the duck rice sellers always cook up a batch of yam rice to go with their braised or stewed ducks.

I do not see the chicken rice seller doing that. There must be something about pairing duck and taro together (^__^). This is pure speculation but the duck and taro is a great combination in rice or rice porridge in terms of taste.

Here is a recipe.

Ingredients
200g brown rice
1 cup of rice
150g duck meat
100g yam or taro root
20g ginger
2 tbsp cooking oil
8 cups of soup stock
salt and pepper

Directions

1. Wash, peel and cut the taro root into small pieces. Be sure to wear gloves as the mucous-like secretion from the taro skin may irritate.
2. Wash and julienne the ginger
3. Wash the duck, cut into bite-sized pieces
4. Parboil the duck pieces (Skip these 2 steps if you are using leftover duck)
5. Heat the cooking oil in a wok, fry the taro till it is done
6. Drain and put aside
7. Wash and soak the brown rice for 1 hour
8. Place the rice in a pot and add the soup stock and taro
9. Bring to a boil and lower heat to a simmer
10. When the porridge is done, add the duck pieces and cook a further 20 minutes
11. Add the salt and pepper
12. Sprinkle the ginger before serving

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Recipe source: <a href="http://www.homemade-chinese-soups.com/duck-porridge.html">Duck porridge with yam</a>