Photograph of the finished Ori baeksuk

Korea · Vịt hầm thuốc bắc Ori baeksuk

Ori baeksuk

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 3.1 lb
  • Photograph of Sticky rice Sticky rice 7.1 oz
  • Photograph of Dried jujube Dried jujube 2.8 oz
  • Photograph of Goji berries Goji berries 0.7 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Rub salt and ginger on the duck to remove the gamey smell, then rinse it clean, and cut off the tail and excess fat.
  2. 2 Blanch the duck in boiling water, then discard the first batch of water.
  3. 3 Simmer the duck in enough water to cover it, along with garlic, ginger, and jujube, over low heat for 80 minutes.
  4. 4 Carefully skim off the fat that rises to the surface while simmering to make the broth clear.
  5. 5 Add the soaked glutinous rice to the pot and cook until it becomes porridge in the last hour, then sprinkle with goji berries and green onions.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: simmer the duck with garlic, ginger, and jujube in high pressure for 30 minutes, then release pressure naturally for 15 minutes, open the lid and skim off the fat. Add the glutinous rice from step 5 and cook in high pressure for another 8 minutes, release pressure naturally for 10 minutes, then stir the porridge.

Start cooking