Duck Congee

Duck Congee

　　Rinse purple rice (regular rice can also be used), in a suitable amount (depending on individual preference), and soak until swollen. The duck should ideally be raised for over a year. After slaughtering and cleaning, place the whole duck in a pot, add enough water all at once, and mix in the purple rice along with the duck blood and internal organs. Bring to a boil over high heat. Take an appropriate amount of fennel, wash and chop it into inch-long pieces, then add to the pot. Roast two cardamom pods over charcoal until charred and yellow, then crush and add them to the pot. Once the water comes to a boil, reduce the heat to low and simmer for about 1 hour. Remove the duck, shred the meat, and put it back into the pot. Add an appropriate amount of salt, MSG, and lard, and continue simmering for 10 minutes. A uniquely flavorful duck congee is now ready. (Xishuangbanna)