Ingredients

• 2 Duck legs- skinned
• 140g Medium grain rice
• 15g Ginger    - peeled, minced
• 1 Star anise
• 1400g Hot Chicken stock
• 2 tsp Salt            
• 1/2 tsp White pepper    
• Spring onions to serve- sliced    
• Peanuts to serve- chopped
• Chillies to serve- sliced
• Dark soy sauce to serve 

Tools

• Cooking Chef
• Stir Tool + Stir Assist clip
   

Method

Step 1

1. Fit the Stir Tool and Stir Assist clip
2. Add duck, rice, ginger, star anise, chicken stock, salt and pepper into the appliance bowl, fit the splashguard
3. Tip: Make sure the duck legs are fully submerged - this will make shredding the meat later easier
4. Cook - 2 minutes, 100ºC, speed Stir 2
5. Cook – 1 hour 20 minutes, 100ºC, speed Stir 4

Step 2

1. Remove the duck legs
2. Strip the meat and shred
3. Add the meat back into the appliance bowl
4. Stir – 30 seconds, speed Stir 1
5. Fit the splashguard and let rest – 15 minutes
6. Divide the duck porridge between the serving bowls
7. Top with spring onions, peanuts, chillies and dark soy sauce
8. Serve

Substitutions:

• Medium grain rice can be replaced with short grain rice

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