15 Delicious Braised Duck Rice That Are Waddle-ry Good!

It all boils down to the braising sauce when we encounter a plate of braised duck rice. Whether it is sweet or savoury, watery or thick, there is definitely a certain type of braised duck sauce that we all fancy. “Braise” (Brace, get it?) yourself for some of the most delicious braised duck rice in Singapore.

Ah Xiao Teochew Braised Duck

It is hard to discern authentic Teochew braised duck from the many braised duck rice that floods our hawker centres and coffee shops. Luckily, I can always count on Ah Xiao for a hearty plate of Teochew Braised duck rice. “You can tell whether the braised duck is truly Teochew based on the braising sauce. The Teochew version is more watery, whereas the sticky sauce is a modified recipe,” owner Rui Hai shared. The braising sauce has a subtle herb flavour, which I really enjoy. For only $4, you get a generous portion of thickly sliced duck meat on a bed of white grains, along with a braised egg. The duck meat is surprisingly lean, making it easy to bite into. Pair the duck rice with their homemade chilli sauce, which packs a fiery punch.

Rong Ji Braised Duck Rice & Noodles

Hidden in Pasir Panjang Food Centre is Rong Ji, which opened in April 2016. Like most duck rice, Rong Ji serves up slices of duck meat with white rice, sliced cucumbers and parsley. Each piece of meat is soft, and the skin fatty. I would have preferred yam rice instead of white rice. The only complaint I have is perhaps the portion of the duck meat, which is quite little, consider its price ($3.50).

Hup Seng Duck Rice

Hup Seng serves Teochew-styled braised duck rice. You should come earlier to avoid the crowd that swarms this hawker. It really is one of the best braised ducks in the hawker scene. Throw in the slurping-good kiam chye tng or salted vegetable duck soup, and your meal is complete!

Tong Kee Traditional Braised Duck

With more 50 years of experience in the kitchen, Mr Lim delivers braised duck that is heavily imbued with a taste of tradition. The savoury gravy complements the delicious duck meat really well. The glistening skin is fatty, and I enjoyed it very much. 

Ying Yi Kway Chap & Braised Duck Rice (穎毅粿汁鹵鴨飯麺)

Apparently, Ying Yi is the go-to stall for duck rice for residents in Ang Mo Kio. The pretty lady boss, Lily, who took over her Dad’s business, is now dishing out innumerable plates of braised duck rice. The braising sauce is concocted from a myriad of herbs and spices such as star anise, garlic, dang gui, galangal. However, I felt that the sauce has a rather subtle flavour, and isn’t thick enough. The duck itself is tender, with no gamey taste. The rice might be slightly too dry for some, though.

An Kee Braised Duck Rice

The shine on the duck skin caught our attention immediately! The duck was perfect – the size of every piece was uniform and the tenderness was captivating. The braised soy sauce is fragrant as well. The unique rice deserves a mention. As opposed to the usual white or yam rice, An Kee uses the braising sauce to cook the rice.

Jin Ji Teochew Braised Duck & Kway Chap (金记潮洲卤鸭)

Jin Ji recognizes the need to keep up with the ever-changing palates of diners, so the stall has modernised their classic Teochew braised duck rice. The Duck Rice Bento ($8) comes with yam rice balls, tender braised duck, beancurd, offals, pickled vegetables and Japanese-style runny yolk lava eggs. The slices of duck meat are succulent and tender. The yam rice is topped with dried shrimps and fried shallots, and daikon slices separate the rice balls.

Redhill Lor Duck Rice & Noodle

Famous for duck rice which follows a 50-year-old recipe, Redhill Lor Duck Rice & Noodle will, unfortunately, be ceasing operations within the next 2 years due to the owner’s deteriorating health. I’ll definitely miss their braising liquid, which is simmered daily. To achieve the rich aroma, Uncle Tan fries white sugar until it caramelises, before slow cooking it with soy sauce and herbs such as cinnamon, cloves and blue ginger. The duck is simmered in the braising sauce to acquire a beautiful shade of brown with sweet and savoury notes. The duck meat is tender and addictive. The yam rice is served with a generous portion of fried shallots for a crunchy finish.

Ah Di Braised Duck Rice Kway Chap

Ah Di Braised Duck Rice remains a perennial favourite amongst many foodies. Formally known as 769 Yishun Duck Rice Kway Chap, the ex-owner, Ah Luck, passed the stall to his son ‘Ah Di’, who then renamed the shop to what Ah Di Braised Duck Rice. Coating the duck meat was a starchy yet smooth braising sauce which has a good balance of sweet and savoury flavours. The meat itself could have been more tender though. Ah Di serves two kinds of chilli – fragrant sambal, and tangy dip.

South Buona Vista Road Famous Teochew Boneless Duck Rice

Located near Sam Leong Road, the South Buona Vista Road stall draws a crowd especially during lunch time. The owner uses imported duck from Malaysia, with each duck weighing less than 3kg each. The duck is nicely tender and juicy, with no hint of gaminess. My only complaint was that the duck is sliced too thinly. The duck is covered in mildly fragrant braised soy sauce, which pairs excellently with rice. Each plate of duck rice starts from $3.50. The stall serves other signature sambal dishes such squid, prawn, kangkong and tofu too.

Ah Heng Duck Rice

Uncle Yang, who was the previous owner of the well-loved Heng Gi Goose and Duck rice, could be seen tending Ah Heng Duck rice at Hong Lim Food Centre. Fortunately, there isn’t much of a crowd on a weekday afternoon. The braised duck is decent, but I recommend that you pair the thinly sliced duck meat with their super shiok chilli sauce. The braising liquid is thin and watery, but still pretty sweet – just the way I like it.

Heng Gi Goose & Duck Rice

I mentioned previously that Uncle Yang from Ah Heng Duck Rice was the original owner of the famous Heng Gi Goose & Duck. Currently, his disciples run Heng Gi. The quality of duck remains consistent. The braising sauce is highly fragrant, but what really stood out was the tender and flavourful duck meat. It really is one of the best! Their chilli has vinegar and garlic. Come early if you want a taste of Heng Gi, because everything will be sold out by 2pm.

Ah Seng Braised Duck Rice

Located just opposite Nex, this stall serves authentic Teochew-style braised duck. Its braising liquid is light but surprisingly tasty. Each slice of duck meat has a good bite and pairs brilliantly with the light and smooth kway chap that’s soaked in a flavoursome gravy.

Sean Kee Duck Rice

Sean Kee Duck Rice was taken over by 3 brothers, after their father retired. You get to savour the freshest here, as the brothers get up at 5 am daily to prepare all ingredients by hand – from braising the eggs to concocting the chilli. One of the owners, Albert, shared that their awesome braised sauce is cooked in a cauldron in their central kitchen in Bedok. The braised sauce is well-balanced, and the duck meat was firm and tasty. While delightful, I felt that they could’ve been more generous with the amount of duck meat.

Long House Soon Kee Boneless Braised Duck

After the closure of Longhouse food court at Upper Thomson Road, Soon Kee Boneless Braised Duck relocated to Ang Mo Kio. Despite the move, the quality of the duck rice remains the same. There is a nice caramelization on the braised sauce, which gives the duck meat sweet undertones. The duck rice ($4) comes with a braised egg, as well as a generous garnish of peanuts and coriander. Soon kee also uses yam rice instead of white rice, which is lightly fragrant.

Did we miss out on your favourite duck rice? If we did, please let us know where else we can find awesome duck rice!

MissTamChiak.com made anonymous visits and paid its own meals at the stalls featured here.

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