A flavorful congee made with roasted duck, vegetables, and seasoned rice. This comforting dish includes ingredients like a whole duck, carrot, celery, onion, and soy-marinated eggs, served hot with pickled shiitake and scallions.
1: Debone the duck and set aside the breast.
2: Cut the carrot, celery, and onion into large dice.
3: On a baking sheet lined with parchment paper, combine duck bones, legs, carrot, celery, onion, and vegetable oil.
4: Roast the bones and vegetables at 400F for 40 minutes, stirring halfway through roasting.
5: Place the roasted bones, vegetables, and water in the instant pot. Pressure cook on high for 1 hour.
6: Once the stock has finished cooking, scoop out the duck legs and pick the meat. Strain out the rest of the bones and vegetables.
7: Using a ladle, skim off the fat on top of the stock.
8: Pour the stock back into the instant pot, add washed rice and salt.
9: Pressure cook on high for 30 minutes.
10: Taste the congee for seasoning. Adjust with soy sauce and white pepper if desired.
11: Serve the congee with pickled shiitake mushrooms, ginger, scallions, Chinese donuts, soft boiled egg, duck leg, and seared duck breast.
