Roasted duck rice – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Singapore Servings: Serves 4
Singapore Servings: Serves 4Roasted duck rice is a beloved dish in Singapore, characterized by its rich flavors and succulent duck served alongside fragrant rice. This dish beautifully epitomizes the diverse culinary landscape of Singapore, where influences from Chinese, Malay, and Indian cuisines converge. The duck is traditionally marinated with an array of spices and roasted to perfection, resulting in a tender meat with crisp skin. Served over aromatic white rice and often accompanied by a tangy-sweet soy-based sauce, this recipe promises a delightful blend of textures and tastes.
Ingredients
- Whole duck – 1 (about 2 kg)
- Five-spice powder – 1 tablespoon
- Soy sauce – 1/4 cup / 60 ml
- Honey – 2 tablespoons
- Garlic – 4 cloves, minced
- Rice wine – 2 tablespoons
- White rice – 2 cups / 400 g
- Chicken stock – 4 cups / 960 ml
- Cucumber – 1, sliced
- Spring onions – 2, chopped
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the duck thoroughly and pat it dry with paper towels. Prick the skin all over to help render the fat.
- In a small bowl, mix soy sauce, honey, minced garlic, rice wine, five-spice powder, salt, and pepper to create a marinade.
- Rub the marinade all over the duck, ensuring it’s evenly coated. Let it marinate at room temperature for 30 minutes.
- Place the duck on a roasting pan. Roast in the preheated oven for 1.5 hours, basting occasionally, until the skin is crispy and golden brown.
- Meanwhile, rinse the rice under cold water. Combine rice and chicken stock in a pot, bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked, about 18 minutes.
- Once the duck is cooked, let it rest for 10 minutes before carving.
- Serve slices of duck over the cooked rice, garnished with cucumber and spring onions.
Substitutions
- Rice wine -> Sherry
- Five-spice powder -> Star anise and cinnamon
Enhancements in the Next Evolution
- Add a marinade step where the duck is left to absorb flavors overnight in the refrigerator.
- Incorporate a homemade tangy plum sauce on the side.
- Use jasmine rice for added fragrance.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
