Step 1

Microwave the brown rice according to packet instructions.

Step 2

Combine stock, garlic, ginger, sesame oil, soy and rice in a saucepan over high heat. Bring to the boil, then reduce heat to low. Simmer, stirring occasionally, for 15 minutes to infuse.

Step 3

Add the duck to the congee and simmer for 3 minutes or until heated through and congee takes on some duck flavour.

Step 4

Divide congee among bowls and top with nori, sesame, spring onion and garlic chives, if using. Serve with light soy on the side.