Duck rice

Duck rice is a cherished meat dish throughout Southeast Asia, particularly among Chinese communities in the region. This dish typically features either braised or roasted duck served alongside plain white rice.

The braised duck version often incorporates ingredients such as yam and shrimp, complemented by a rich, dark sauce. Common accompaniments include braised hard-boiled eggs, preserved salted vegetables, and hard tofu.

A notable variant is the Teochew boneless duck rice. In this refined version, the duck is meticulously deboned and thinly sliced, allowing the rich sauces to permeate the meat and enhance its flavor. This delicacy can be found in numerous food centers across Singapore.

In Thailand, this dish is known as "Khao na ped" which translates to "rice topped with duck." It enjoys popularity among street vendors and mall restaurants alike. In Bangkok, the Bangrak neighborhood, particularly along Charoen Krung Road, is renowned for its duck rice.

In Thailand, the dish has evolved to sometimes include roasted red pork and Chinese sausage, all combined with a special gravy. This variation is known as "Khao che po" or "Khao sia po" which translates to "gamble away rice." It is regarded as a part of traditional Teochew cuisine.