Ingredients
- 140g Glutinous Rice
- 350ml Chicken stock (reduced salt preferably)
- 250ml water + 100ml water extra (if needed)
- 1 brown onion (small diced)
- 20g fresh ginger (thinly sliced)
- 1 garlic clove (minced)
- 1 tspn fish sauce (Squid Brand)
- 2 tbspns of oil
- 2 duck breasts (luv a duk brand but any is ok)
- 10g ground white pepper
- Green onion (for garnish)
- 4 quail eggs (fresh)
Method
- Prepare 1 duck breast by cutting off the skin with the fat (then cut this into small dice, set aside) and cutting the meat into chunks. Then the second duck breast, score the skin in criss cross as this will help render the fat (do not cut too deeply, just enough to cut the skin and not the meat). Set aside in a bowl
- In a medium saucepan on medium-high heat, saute onion/garlic and ginger in 2 tbspns of oil till there is a little bit of golden color (not burnt). Add in the duck breast chunks and seal the duck.
- Once there is color on the duck chunks, add in about 100ml of chicken stock and scrape the pan quickly until it feels like there is nothing to feel that is stuck. Then add in the rice, fish sauce and the rest of the stock with 250ml of water. Bring it to boil.
- Mix it altogether and once it boils reduce heat to medium-low (simmering not boiling). Every 2mins, make sure to scrape and mix
- While that is happening, place the other duck breast onto the pan (not heated yet) and then heat up pan to medium heat.
- Cook it till crispy golden brown and the fat has rendered. Flip to the other side and cook for 10mins. With temperature probe it should be with a temperature of 55℃ internal (or about 5mins). Take off pan and let it rest. At this stage as well, make sure to keep checking the arroz caldo and scrape the bottom of the pan while mixing it.
- Remove the oil in the same pan then add in the skin/fat off cut from the duck here. Cook on medium-low heat till crispy and golden brown (do not burn and keep removing the excess oil). Then set aside
- After almost an hour, the rice should be breaking apart when you stir (not whole grain of rice anymore). If thick, add about 10ml of water each time till it is not thick (but do not make it watery). Take off heat and set aside to cool for a minute. Add in pepper and mix as well.
- Chop green onion and in a small saucepan, bring to boil water and add in the quail eggs. Cook for about 4 1/2 mins and place in cold water afterwards. Once cooled, peel and set aside.
- Plating up stage:In a bowl, add in the arroz caldo to a bowl but do not make it too full. Then slice the duck breast and place on top of bowl. Add in the crispy duck bits, and green onion on top. Cut one egg in half and with another egg (whole) place on top as well. Voila! Delicious hot arroz caldo with duck
Product used in recipe
- Squid Brand - Fish Sauce
