Singaporean Style Crispy Duck Rice

Ingredients

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon five-spice powder 1 tablespoon five-spice powder
• 1 tablespoon honey 1 tablespoon honey
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 3 cups (710ml) duck broth (or chicken broth) 3 cups (710ml) duck broth (or chicken broth)
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Chili sauce, for serving Chili sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, five-spice powder, honey, minced garlic, and chopped shallots to make the marinade.
3. 3.
   Pat dry the duck with paper towels and rub the marinade all over the duck, inside and out.
4. 4.
   Place the duck on a rack in a roasting pan and roast in the preheated oven for about 2 hours, or until the skin is crispy and golden brown.
5. 5.
   While the duck is roasting, rinse the jasmine rice under cold water until the water runs clear. Drain well.
6. 6.
   In a saucepan, heat a little oil and sauté the drained rice for a few minutes until fragrant.
7. 7.
   Add the duck broth to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and fluffy.
8. 8.
   Remove the duck from the oven and let it rest for a few minutes before carving.
9. 9.
   Serve the duck on a platter with the fragrant rice, cucumber slices, and chili sauce on the side.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before applying the marinade to ensure a crispy skin.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Chili sauce — Adjust the amount of chili sauce according to your preferred level of spiciness.

Tips & Tricks

• For an extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Serve the duck rice with a side of pickled vegetables for added tanginess.
• If you prefer a milder flavor, reduce the amount of five-spice powder in the marinade.
• Leftover duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Crispy Duck Rice on a large platter, placing the carved duck in the center and surrounding it with the fragrant rice. Garnish with cucumber slices and serve the chili sauce on the side. Encourage your guests to mix the flavors together for a delightful explosion of taste.

Presentation advice

To enhance the presentation, arrange the cucumber slices in a decorative pattern around the platter. Sprinkle some chopped spring onions or cilantro over the duck for a pop of color. Serve the dish on traditional Singaporean ceramic plates for an authentic touch.