Duck rice facts for kids
Roast duck rice served at a Kopi tiam in Singapore
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| Course | Main |
|---|---|
| Place of origin | Singapore |
| Region or state | East and Southeast Asia (Greater China) |
| Created by | Chinese Singaporeans |
| Main ingredients | Duck, maltose or honey, rice vinegar, rice |
Duck rice (simplified Chinese: 鸭饭; traditional Chinese: 鴨飯; pinyin: yā fàn) is a yummy meal from Singapore. It's made with either slow-cooked (braised) or roasted duck, served with plain white rice. Often, the braised duck is cooked with yam and shrimps. It comes with a thick, dark sauce. Sometimes, people add side dishes like hard-boiled eggs, salty preserved vegetables, or firm beancurd.
A special type of duck rice comes from the Teochew culture. This version often has the duck carefully deboned and sliced very thin. This makes it easier to eat and helps the tasty sauces soak into the meat. This style became very popular. Other famous Singaporean dishes, like Hainanese chicken rice, also use this boneless style now. You can find duck rice easily in food courts and hawker centres all over Singapore.
What is Singaporean Braised Duck?
There is a similar dish called Singaporean braised duck. People in Singapore often call it Lor ark (Chinese: 卤鸭; pinyin: Lǔ yā) in the Teochew language. It is prepared in a similar way to braised duck rice. However, this dish usually does not come with rice. Instead, it is often eaten with hard-boiled eggs.
