The Original Roasted Duck Rice Recipe

Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.

Method:

Prep:15min › Cook:1hr10min › Extra time:5hr resting › Ready in:6hr25min 

Bring a large pan of water to a boil. Trim off the visible duck fat, then prick the skin all over, piercing through the fat but not through the meat. Plunge the duck into the boiling water and blanch for 1 minute. Drain and dry on kitchen paper.

Stir together the hoisin sauce, five-spice powder, root ginger, spring onions, sherry, and yellow bean sauce, and spread on the underside of the duck. Place it, skin side up, on a rack set over a roasting tin.

Put the honey, soy sauce, and water in a small saucepan and bring to a boil. Pour this mixture over the duck, collecting the juices in the tin. Pour the mixture back over the duck twice more, then leave the duck, on the rack, in a cool, draughty place for about 5 hours. Alternatively, leave it in front of a fan, or in a fan oven with just the fan turned on and no heat, for 2 hours. The skin of the duck should dry out and look a bit like baking parchment. Reserve the honey and soy mixture.

Preheat the oven to 200 C / Gas 6. Pour about 300ml of water into the roasting tin.

Roast until the skin is very crisp and brown, about 1 hour.

Pour the reserved honey and soy mixture into a small saucepan and bring to a boil. Simmer for 5 minutes to make a sauce to serve with the roast duck.

Ingredients:
Serves: 4
1 (2kg) whole duck
2 tablespoons hoisin sauce
2 teaspoons five-spice powder
1 tablespoon grated root ginger
2 spring onions, chopped
2 tablespoons dry sherry
2 tablespoons yellow bean sauce
3 tablespoons honey
3 ta dark soy sauce

300ml water

This dish can commonly be found in food centers all around Singapore.

In Thailand, this dish is called Khao na ped (ข้าวหน้าเป็ด; lit: "rice topped with duck"), and is sold by street vendors or in restaurants inside shopping malls. A Bangkok neighborhood that specializes in its duck rice is Bangrak on Charoen Krung road. In addition, it has also been adapted to other dishes by mixing roasted red pork and Chinese sausage with special gravy, a dish called Khao che po (ข้าวเฉโป) or Khao sia po (ข้าวเสียโป), meaning "gamble away rice". It is considered traditional Teochew cuisine.