Singaporean Duck Rice. My favourite Hawker centre dish whenever I’m in Singapore. Braised duck in a rich sauce with deeply flavourful rice and a ginger chilli sauce to cut through it. Complete perfection if you ask me For the duck • 1 whole duck (about 2 kg), cleaned and patted dry • 2 tbsp neutral oil • 6 cloves garlic, smashed • 5 cm piece ginger, sliced • 4 star anise • 2 sticks cinnamon • 2 tsp Sichuan peppercorns • 2 tbsp dark soy sauce • 4 tbsp light soy sauce • 2 tbsp oyster sauce • 2 tbsp brown sugar • 250 ml Shaoxing wine • 1 litre water • 2 spring onions, chopped • Salt, to taste For the rice • 300 g basmati rice • 360 ml strained duck braising liquid For the ginger chilli sauce • 4 red birdseye chilli’s • 4 cm piece fresh ginger • 2 cloves garlic • Juice of 2 limes • 2 tsp sugar • 1 tsp salt Cucumber & coriander to serve In a large pot, add the garlic, ginger, star anise, cinnamon and peppercorns and fry until fragrant. Pour in the soy sauces, oyster sauce, sugar and Shaoxing wine, then the water, and bring to a simmer. Lower in the duck, breast side down with the spring onions, cover and cook gently for about 1.5 hours, turning halfway. Take out the duck to rest. Strain the broth, skim off excess fat and taste and Reduce until thick. If you want the skin to be a deep brown, place in the oven at 180C for just 10-15 minutes. Wash the rice until the water runs clear. Cook with 360 ml of the strained braising liquid until fluffy and stained brown from the soy. Blend or pound the chillies, ginger and garlic to a rough paste, then stir in lime juice, sugar and salt until hot, sharp and balanced. Chop the duck into neat pieces. Reduce a ladleful of the braising liquid with a splash more dark soy until thick and shiny, then spoon this glaze over the cut duck before serving. Plate with the soy braised rice, drizzle a little of the lighter broth around, and serve the ginger chilli sauce and some pickled green chillies on the side.
♬ Porcelain (Moby’s Version) – Moby
@jack_munn Singaporean Duck Rice. My favourite Hawker centre dish whenever I’m in Singapore. Braised duck in a rich sauce with deeply flavourful rice and a ginger chilli sauce to cut through it. Complete perfection if you ask me For the duck • 1 whole duck (about 2 kg), cleaned and patted dry • 2 tbsp neutral oil • 6 cloves garlic, smashed • 5 cm piece ginger, sliced • 4 star anise • 2 sticks cinnamon • 2 tsp Sichuan peppercorns • 2 tbsp dark soy sauce • 4 tbsp light soy sauce • 2 tbsp oyster sauce • 2 tbsp brown sugar • 250 ml Shaoxing wine • 1 litre water • 2 spring onions, chopped • Salt, to taste For the rice • 300 g basmati rice • 360 ml strained duck braising liquid For the ginger chilli sauce • 4 red birdseye chilli’s • 4 cm piece fresh ginger • 2 cloves garlic • Juice of 2 limes • 2 tsp sugar • 1 tsp salt Cucumber & coriander to serve In a large pot, add the garlic, ginger, star anise, cinnamon and peppercorns and fry until fragrant. Pour in the soy sauces, oyster sauce, sugar and Shaoxing wine, then the water, and bring to a simmer. Lower in the duck, breast side down with the spring onions, cover and cook gently for about 1.5 hours, turning halfway. Take out the duck to rest. Strain the broth, skim off excess fat and taste and Reduce until thick. If you want the skin to be a deep brown, place in the oven at 180C for just 10-15 minutes. Wash the rice until the water runs clear. Cook with 360 ml of the strained braising liquid until fluffy and stained brown from the soy. Blend or pound the chillies, ginger and garlic to a rough paste, then stir in lime juice, sugar and salt until hot, sharp and balanced. Chop the duck into neat pieces. Reduce a ladleful of the braising liquid with a splash more dark soy until thick and shiny, then spoon this glaze over the cut duck before serving. Plate with the soy braised rice, drizzle a little of the lighter broth around, and serve the ginger chilli sauce and some pickled green chillies on the side.
