Duck and mushroom congee

About a month ago, I bought a duckling and, before cooking it as a stew, I cut off a leg and thigh and reserved them because Speedy intended to use them for a duck congee recipe that he saw in an Australian TV network website.

He cooked the congee, we had it for breakfast one Sunday morning and it was delicious. I had second thoughts about posting the recipe, however, because the photos that Speedy took distinctly showed all the mess in the kitchen in which the congee was prepared. Duck and mushroom congee

Then, last night, we were watching an episode of Anthony Bourdain’s No Reservations shot recently in Thailand. And there was this segment with Bourdain eating congee for breakfast in a narrow alley with humble huts serving street food all over.

And Bourdain described congee so perfectly in the context of Asian culture — it is breakfast of the masses, it is a humble dish and a comfort food, it is not pretentious and it is right at home in an environment that does not concern itself with prettified visual presentations.

And I felt a little ashamed for thinking that there was something wrong with our congee photos. Duck and mushroom congee

No, there’s nothing wrong with them as they perfectly encapsulate the congee culture. It is about the flavors, the textures and the comfort that congee evokes, all of which I felt with every spoonful that Sunday morning.

You can easily do this dish with chicken but I suggest that you retain the shiitake mushrooms as they impart such wonderful flavors and textures to the congee experience.


  • 1/2 c. of jasmine rice (rinsed and soaked for several hours in the fridge)
    about 6 c. of duck (or chicken) broth
    1 duck leg and thigh, roasted and meat shredded
    3 to 4 shiitake mushrooms (if dried, soak in warm water for about 20 minutes), stems discarded and caps sliced thinly
    a thumb-sized piece of ginger, peeled and julienned
    2 to 3 cloves of garlic, crushed
    2 to 3 shallots, peeled and sliced
    patis (fish sauce) or salt
    about 1 tbsp. of soy sauce
    2 to 3 tbsp. of vegetable cooking oil
    2 finger chilis, sliced


  1. Cook the rice with the broth, garlic, some of the shallots and ginger until soft and mushy. Season with patis (or salt) and ground pepper. Stir occasionally to avoid scorching at the bottom of the pot.

    While the rice cooks, heat the cooking oil. Fry the remaining shallots. Drain on paper towels.

    In the remaining oil, fry the remaining ginger and mushrooms. Add the soy sauce.

    To serve, ladle the congee in bowls. Top with the shredded duck, fried ginger and mushrooms, shallots and sliced chilis.

Cooking time (duration): 40 minutes

Number of servings (yield): 4

Meal type: lunch

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

12 Responses

  1. Nikita says:

    Where’s the mess? :-)

  2. Crisma says:

    Yes, sometimes –never mind na ang mess. Just immerse yourself in the comfort, textures and flavors of congee. Yay! That is super comfort food for me too!

  3. peterb says:

    anak ng ng pato! ang sarap!

    I’m really, really getting this appetite for duck! About the mess,’s not messy at all. You should see my kitchen! ;)

  4. Connie says:

    Crisma, medyo OC ako sa mess hehehehe

    Peterb, hay, yes, super sarap. Didn’t know that the lightly fried mushrooms and shallots could do such wonders.

  5. Lannie says:

    Ooohhh, I love Duck Congee! One time though I got ‘duck overload’. I was missing it so much so when a nearby excellent Chinese restaurant had a Duck Festival (duck congee, duck pancakes, duck soup, duck nuggets!, duck sweet n’ sour, etc.) I made myself sick. LOL.

    But now… gotta try your recipe Connie!

  6. frenchadobo says:

    what spices or marinade did you use to roast the duck ? hopefully it will work well with chicken as duck is so expensive .

  7. Joy says:

    I never had it with duck but it looks really, really good.

  8. emy M says:

    I was surprised to see Congee at Bellagio Buffet,
    Las Vegas…it has gone gourmet.But equally
    surprised when an old classmate asked me how to
    cook it.I thought all Pinoys know how to cook “lugaw”
    Thanks for the great,creative idea of using duck.

  9. Ruth says:

    I think i’m going to cheat on this one. Will just buy half of a roasted duck from the Chinese BBQ place and use it for this dish. I can already smell the fried ginger and mushroom…YUM!

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