Wild Duck Vegetable Rice

Name: Wild Duck Vegetable Rice
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: Chinese
Ingredients: 1 (about 400 g) Wild duck (cleaned); 500 g Whole chicken hen (cleaned); 50 g Duck gizzard and liver; 100 g Pork belly (skinned and diced); 15 g Bok choy (cut into 1 cm segments); 15 g Winter bamboo shoots (diced); 15 g Pickled mustard greens (xue li hong); 15 g Shepherd's purse; 25 g Raw lard cubes; 25 g Cooked ham cubes; 500 g Rice (washed); 100 g Cooked lard

A traditional Jiangsu rice dish featuring wild duck and hen slow-braised until tender, served with assorted diced ingredients and vegetables.

2h 5m

Easy

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Ingredients

Wild duck (cleaned) 1 (about 400 g)

Whole chicken hen (cleaned) 500 g

Duck gizzard and liver 50 g

Pork belly (skinned and diced) 100 g

Bok choy (cut into 1 cm segments) 15 g

Winter bamboo shoots (diced) 15 g

Pickled mustard greens (xue li hong) 15 g

Shepherd's purse 15 g

Raw lard cubes 25 g

Cooked ham cubes 25 g

Rice (washed) 500 g

Cooked lard 100 g

Instructions

Ingredient Preparation

Blanch the cleaned wild duck and old chicken with the gizzard, liver, and pork belly in boiling water just until the blood seeps out, then remove and rinse. Place them all back in the pot, add fresh water, bring to a boil over high heat, then reduce to low heat and simmer until tender. Dice the winter bamboo shoots and cut the bok choy into 1 cm segments.

Debone and Dice

Debone the softened duck and chicken separately. Remove the skin from the pork, then dice the pork together with the gizzard and liver into 1 cm cubes.

Simmer into Rice

Ladle the chicken broth into the pot, pour in the washed rice, add the diced ingredients, and bring to a boil over high heat while stirring constantly with a spatula. Once the moisture is absorbed, spread the shepherd's purse and pickled mustard greens on top, cover tightly, and cook over high heat for 20 minutes, then over low heat for 10 minutes.

Finish

Uncover, discard the greens on the surface, score a few shallow lines across the top of the rice, drizzle in the cooked lard, and stir well to combine.