Braised Duck Soupy Rice with Chopped Greens and Mushrooms
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A bowl like this begins long before the stove, maybe out in a blind on a cold morning, watching the mist rise off the water while you wait for the ducks to move. Later, those same birds find their way to the table, transformed from harvest to comfort food. Soupy rice is the kind of dish that honors the effort behind every meal: the hunt, the cleanup, the leftovers. Nothing wasted, everything nourished.
“Soupy rice” is simple, restorative cooking inspired by Fuchsia Dunlop’s recipe in Land of Fish and Rice. It is the kind of meal that transforms scraps and stock into something that feels like it took all day to prepare. This version layers in tender braised duck seasoned with Harvesting Nature’s Upland Fowl Blend, paired with earthy beech mushrooms, crisp choy sum greens, shaved celeriac, and a bright finish of green onion. The rice soaks up the rich duck broth, becoming silky and satisfying, part porridge, part soup, all comfort.
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Braised Duck Soupy Rice with Chopped Greens and Mushrooms
4
servings30
minutes2
hoursKeep the screen of your device on
Ingredients
- Braised Duck
4 Duck legs
2 Tbsp Harvesting Nature’s Upland Fowl Blend
Salt and pepper to taste
1 Tbsp Lard or cooking oil
3 cups Duck or goose stock (sub chicken)
1/4 cup Shaoxing wine
1 Tbsp Soy sauce
1 Tbsp Honey
1 inch Piece of fresh ginger, sliced
2 cloves Garlic, smashed
- Soupy Rice
4 oz Beech mushrooms, trimmed
8 oz Choy sum greens (sub collards or kale), roughly chopped
1/2 cup Celeriac, Thin-shaved (use a peeler or mandoline)
6 Green onions, diced (plus extra for garnish)
2 Tbsp Lard or cooking oil
2 1/2 cups Duck braising liquid or light stock
1 1/4 cups leftover cooked rice (¾ cup uncooked equivalent)
Salt and ground white pepper
Preparation
- Braised Duck
- Pat the duck legs dry and rub generously with Upland Fowl Blend, salt, and black pepper.
- Heat lard or oil in a heavy pot or Dutch oven over medium-high heat. Place duck legs skin-side down and sear until deeply golden, about 5–7 minutes. Flip and brown the other side for 3–4 minutes.
- Add stock, wine, soy sauce, honey, ginger, and garlic. Bring to a gentle simmer, then cover and cook over low heat (or in a 325°F oven) for about 1 ½ hours, until the duck is tender and pulls easily from the bone.
- Remove duck legs, shred the meat, and strain the braising liquid. Skim any excess fat, reserving the broth for the rice.
- Soupy Rice
- Heat the lard or oil in a wok or sauté pan over high heat. Add the beech mushrooms and shaved celeriac. Stir-fry for 2–3 minutes until lightly softened and fragrant. Add the choy sum and diced green onions and cook just until the greens wilt. Set aside.
- In a saucepan, bring the duck braising liquid to a boil. Add the leftover rice, breaking up any clumps. Lower the heat and simmer gently until the rice becomes plump and silky, about 5–8 minutes.
- Stir in the vegetables and shredded duck. Taste and season with salt and ground white pepper.
- Serve garnished with additional green onions and chili oil, if desired.
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