Duck porridge is commonly sold together with duck rice in Singapore.
There is something about pairing duck and taro together because they are yummy! This is of course my speculation, please do not quote me.
Here is a recipe which I highly recommend if you have some leftover duck.
Ingredients200g 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
- 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.
- Wash and julienne the ginger
- Wash the duck, cut into bite-sized pieces
- Parboil the duck pieces (Skip Step 2 and 3 if you are using leftover duck)
- Heat the cooking oil in a wok, fry the taro till it is done
- Drain and put aside
- Wash and soak the brown rice for 1 hour
- Place the rice in a pot and add the soup stock and taro
- Bring to a boil and lower heat to a simmer
- When the porridge is done, add the duck pieces and cook a further 20 minutes
- Add the salt and pepper
- Sprinkle the ginger before serving
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