Duck porridge with taro

Duck porridge is a fairly common hawker food found sold in many food centres in Singapore. However, it is quite easy to make especially if you have leftover duck.

Duck is considered a red meat and therefore have a higher calorie count than chicken. In chinese cuisine, it is commonly grilled to crispy perfection like the Peking duck or simmered in soup with an assortment of vegetables until it falls off the bones.

In the Singapore food centre scene, it is most popular braised in fragrant brown stew and served with rice and taro (a Teochew dish) or as crispy duck and served with white steamed rice (a Cantonese dish).

Here is a recipe which I highly recommend if you have some leftover duck.

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

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 Step 2 and 3 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

Recipe link: http://www.homemade-chinese-soups.com/duck-porridge.html