Rice with Duck Fat from Kaohsiung

The cookbook Fat by Bas Robben remains one of our favorites. Cooking with fat is incredibly delicious, after all, and Bas shows you how best to do it. We made this rice with duck fat ourselves and immediately declared it insanely delicious.

You render the duck skin and set aside the fat released in the process. You then cook the duck in a stock with, among other things, soy sauce and star anise, and divide the picked meat over perfectly cooked rice. A generous spoonful of duck fat goes on top, and with the first bite you feel like you’re in heaven. Or in Taiwan, where this dish originates.

Method

1. Place the duck legs in a dry skillet (preferably non-stick) and heat over medium heat. Let the fat render out for 10 to 15 minutes. Remove the legs from the pan and pour the fat into a small bowl, as you will use it again at the end.

2. Meanwhile, mix all the ingredients for the stock in a medium-sized saucepan. Add 1 liter of water and bring to a boil. Then turn the heat very low. Add the duck legs to the pan and cook for 30 minutes. Turn off the heat, put the lid on the pan and let the legs cool in the stock to room temperature. This takes about an hour.

3. Meanwhile, wash the rice in a sieve under cold water for 5 minutes, until the water running off is clear. Put the rice with 800 ml water and a pinch of salt in a small saucepan. Bring to a boil over medium heat, put a lid on the pan and turn the heat low. Let the rice steam until cooked in 10 minutes. Then turn off the heat, but leave the lid on the pan.

4. Remove the duck legs from the stock. Remove and discard the skin. Pick the meat from the bones with your hands or a fork. Put the meat in a bowl and pour 2 to 3 tablespoons of the stock over it.

5. Heat the reserved duck fat in a small saucepan over low heat until melted and hot again. It does not need to be scorching hot, otherwise you will fry the rice later. Divide the rice among bowls. Top with some of the picked duck meat. Pour 2 tablespoons of the melted fat over each serving. If desired, serve with some chili oil at the table.

Title: Fat
Author: Bas Robben
Publisher: Good Cook B.V.
Price: €24.95

Image: Jeroen van der Spek