laotian

Lao Style Duck Congee with Ginger and Scallions

This simmered dish pairs duck breast, skin on with ginger, grated, scallions, sliced and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

48 g Protein

76 g Carbohydrates

15 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

87g jasmine rice, uncooked 318 kcal
815g water 0 kcal
291g low sodium chicken broth 17 kcal
186g duck breast, skin on 229 kcal
12g ginger, grated 10 kcal
14g fish sauce 5 kcal
29g scallions, sliced 10 kcal
12g cilantro, chopped 4 kcal
12g lime juice 4 kcal
6g neutral oil 53 kcal

Cooking instructions

jasmine ricewaterlow sodium chicken broth
Rinse the rice. In a pot, combine rice, water, and broth. Bring to a boil, then reduce to a gentle simmer.
jasmine ricewater
Simmer 25 to 35 minutes, stirring occasionally, until the rice breaks down into a porridge. Add more water if it gets too thick.
duck breastneutral oil
Meanwhile, heat oil in a small pan. Sear the duck breast skin-side down (or in cubes) until browned and cooked through; slice if needed.
gingerfish sauce
Stir fish sauce and ginger into the congee. Taste and adjust seasoning.
duck breastscallionscilantrolime juice
Serve the congee topped with duck, scallions, cilantro, and a squeeze of lime.