citrus glazed duck confit+rice porridge Recipe
sweet soy, chile crunch, soft egg
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Ingredients
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Citrus Glazed Duck Confit and Rice Porridge
Method
Cooking Instructions
Prepare Duck Confit
Rub the duck legs with salt and let them sit in the refrigerator for at least 12 hours or overnight. Rinse off the salt and pat dry. In a deep pot, submerge the duck legs in duck fat and cook on low heat for about 2-3 hours until tender and the meat pulls away from the bone.
Make Citrus Glaze
In a saucepan, combine orange juice, soy sauce, honey, and chili oil. Bring to a simmer and let it reduce until slightly thickened, about 10 minutes.
Prepare Rice Porridge
In a pot, combine the cooked rice and chicken broth. Bring to a boil and reduce to a simmer, stirring occasionally until the rice breaks down and the porridge thickens, about 20 minutes.
Assemble the Dish
Place a generous serving of rice porridge in a bowl, top with the duck confit, drizzle with the citrus glaze, and place the fried egg on top. Garnish with sliced green onions and black sesame seeds.
