This dish is often eaten for breakfast. Unlike the Thais or Chinese, the Vietnamese usually make their congee with whole grains rather than broken grains of rice.

Ingredients : Serves 4

Preparation:

• Put the duck into a heavy-based saucepan with the water.

• Bring to the boil and simmer for about 20 minutes.

• Remove the duck to a plate, reserving the stock in the saucepan.

• When duck is cool enough, remove the skin and fat, and tear the meat into shreds.

• Oil a work and, when it is warm, add the garlic and chili, if using. Stir fry briefly.

• Add the rice and stir gently over a low heat for about 10 minutes or until the rice is turning golden.

• Add the rice mixture to the duck stock with salt and pepper to taste.

• Cover the saucepan and cook gently until the rice is soft but not dry about 15-20 minutes.

• Do not stir too often, as you do not want to break the grains of rice.

• When it is ready, stir in the duck and serve.

• Garnished with the coriander leaves.