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Riz au canard (duck rice): photo of the dish
Illustrative photo: Banej — CC BY-SA 4.0, Wikimedia Commons
Pasta & rice

Riz au canard (duck rice)

Rice cooked in duck broth, fragrant and tender, served with slices of duck braised in soy sauce and spices. A simple, comforting hawker dish, often accompanied by a clear soup.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the duck and pat it dry. Heat the chicken stock with the crushed ginger, the garlic, the sliced shallots and the star anise.
  2. Lower the duck into the broth, cover and simmer gently for 50 minutes, turning it halfway through. The meat should be tender.
  3. Lift out the duck and keep the broth. Let the duck rest 10 minutes, then slice it.
  4. Rinse the rice until the water runs clear. Stir-fry it 2 minutes in oil with a little garlic, then add 500 ml of the cooking broth and cook covered for 15 to 18 minutes.
  5. Mix the soy sauces, palm sugar, sesame oil and vinegar to make the dipping sauce.
  6. Plate the rice, lay the duck slices on top, spoon over the sauce and add the sliced cucumber and chopped chilies.
  7. Serve with a bowl of hot broth and a few coriander leaves.

Variations and tips

Quick version. Use shop-bought confit duck legs, reheated 15 minutes in the oven, to save an hour of cooking.

Using what you can find. Replace the duck with chicken thighs with skin, cooked 35 minutes in the broth.

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Original Ecomely recipe.