Braised Duck Rice (HALAL!) 鸭饭

bring the hawker to your home with this amazing, foolproof recipe!

we were so inspired by our friend The Pantry Boy, with a recipe he shared with a year ago, of Braised Duck Rice (鸭饭) he learnt from a hawker stall owner. we decided to try it out and GOODNESS ME it turned out to be one of the best things we got to put into our mouths.

the aromatic and rich duck, laced with spice and balanced sweetness of rock sugar, alongside an umami yam rice, studded with salty dried shrimp… it was an iftar meal we couldn’t forget!

with some determination & effort, we hope you get to try making some at home too!

@nomies.cohais the things I do to myself while fasting 😮‍💨 thanks @thepantryboy your braised duck recipe damn shiokkk <3 #duck #ramadan #halal #halalfood

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Braised Duck Rice (鸭饭)

adapted from The Pantry Boy’s Duck Rice Recipe

(serves 6-8)

braised duck

• 1 whole HALAL duck, cleaned well and gutted

• 100g rock sugar

• 100g ginger, sliced

• 6 cloves garlic, smashed

• 1 cinnamon stick

• 3 star anise

• 8 pcs cloves

• 1 tbsp black peppercorns

• 1 coriander seeds

• 2 litres water

• 1/2 cup dark soy sauce

• 4 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1 tbsp cornstarch + 2 tbsp water

yam rice

• 1/4 cup oil

• 4 cloves garlic, minced

• 20g ginger, sliced

• 60g dried shrimp (haebee)

• 1/2 a medium-sized yam, peeled and diced

• 3 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 4 cups jasmine rice, rinse

• 4 cups water

• 2 tsp mushroom seasoning powder

• 2 tbsp fried shallots in oil

other accompaniments

• 2 tau kwa (firm tofu), whole

• 3-4 boiled eggs

• 1 Japanese cucumber, sliced

• some sambal tumis or fresh sambal belachan

directions

making the braised duck & gravy

• in a large stock pot, heat oil on medium heat. saute the ginger, garlic, cinnamon stick, star anise, cloves, black peppercorns and coriander seeds until fragrant. add in rock sugar and stir until it melts into a brown caramel.

• add 2 litres water and bring up to a boil.

• add dark soy sauce, light soy sauce, and oyster sauce and stir well. submerge the whole duck into the broth and lower the heat to a very gentle simmer. cover the pot and let the duck cook for 2 hours or until tender. 1 hour through the simmering, add in the boiled eggs and taukwa.

• once the duck is tender and almost falling apart, fish it out and set aside to cool in a bowl, covered with cling film. take out the taukwa and eggs and set aside as well.

• strain out the solids in the resulting broth and boil it to reduce to half. whisk cornstarch and water in a bowl and stir into the broth to thicken. season the gravy to taste with salt and sugat.

cook the yam rice

• in a pan, heat oil on medium heat and saute ginger and garlic. once it starts to become aromatic, add the dried shrimp and saute for another 30 seconds.

• add the diced yam and fry for another 2 minutes.

• add the rice, light soya sauce and dark soya sauce. stir well to coat.

• transfer into a rice cooker pot and add water and mushroom seasoning. stir well and let the rice cook

assembling

• once the rice is done, fluff it gently to distribute the ingredients evenly. mix in fried shallots.

• segment the duck into parts and slice them up. slice the tau kwa (tofu) and cut the eggs into halves.

• serve the braised duck slices, tau kwa and eggs alongside the yam rice, along with the thick gravy spooned over the duck.

• serve with sambal & cucumbers on the side.

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try making other Halal versions of Chinese dishes such as these: