Arroz Caldo

INGREDIENTS

• 1 cup white glutinous rice
• 1/2 cup medium-grain rice
• 4 lb duck, quartered
• 3 Tbs peanut oil
• 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
• 1/4 cup fish sauce
• 2 spring onions (scallions), very thinly sliced
• Sesame oil (optional), lime wedges (optional), and cilantro (optional), to serve

PREPARATION

1. Place both rices in a bowl, cover with cold water, and set aside to soak for 4–8 hours.
2. Place the thawed and quartered duck in a large saucepan or stockpot and cover with 10 cups water. Bring to a boil over medium heat, skimming any scum from the surface. Reduce the heat to low-medium and simmer for 60 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the duck from the stock and set aside to cool slightly. Reserve the stock.
3. Heat the oil in a large saucepan. Add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and cook for a further 2 minutes, or until fragrant.
4. Drain the rice and add it to the pan with the onion. Stir for 2 minutes, or until the rice grains are well coated.
5. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the reserved stock. Bring to a boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up and the mixture has thickened.
6. Thin with a little additional stock as needed to achieve a porridge-like consistency, then season with salt flakes.
7. Shred the duck, discarding the skin and bones.
8. Divide three-quarters of the duck among serving bowls, then ladle the rice mixture over it. Top with the remaining duck and scatter with spring onion and cilantro. Finish with sesame oil and lime wedges, if desired.