Duck Rice
Hawker • Singapore
About Duck Rice
Braised or roasted duck with fragrant rice and herbal broth
How to Make Duck Rice (Traditional & Healthy Version)
Duck Rice is a beloved staple in Singapore's vibrant hawker culture, often found at bustling kopitiams and food centres across the island. This iconic dish features tender braised duck served atop fragrant rice, complemented by a rich, savoury sauce and a medley of fresh garnishes. Its roots are deeply entwined with Singapore’s multicultural food scene, blending traditional Chinese cooking methods with local flavours to create a meal that is both comforting and satisfying. The taste of Duck Rice is unmistakably Singaporean – a harmonious blend of herbal, sweet, and umami notes. The duck is gently braised in a light soy-based broth, absorbing all the aromatic spices that make this dish so uniquely flavourful. While traditionally enjoyed as a hearty lunch, modern health-conscious adaptations have made Duck Rice a great choice for anyone looking to enjoy authentic Singaporean cuisine without overindulging. Lower in fat than roasted versions, this recipe keeps calories in check while maintaining the dish’s signature taste, making it a perfect fit for balanced diets and calorie tracking.
Ingredients(for 1 plate with 100g duck, 1 cup rice, vegetables, and sauce)
- 200g Skinless duck breast (lean cut)
- 2 cups cooked Brown rice (for lower GI)
- 2 tbsp Light soy sauce (low-sodium preferred)
- 1 tbsp Dark soy sauce (for colour and depth)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 3 cloves Garlic (minced)
- 1 thumb-sized piece Ginger (sliced)
- 2 stalks Spring onions (sliced for garnish)
- 1/2 Cucumber (sliced)
- 1 tsp Rock sugar (optional, for subtle sweetness) - optional
- 2 cups Water (for braising)
Instructions
- 1
Rinse brown rice thoroughly and cook according to package instructions. Set aside and keep warm.
15 minutes
Use a rice cooker for even, fluffy grains.
- 2
Trim any visible fat from the duck breast. Pat dry and set aside.
2 minutes
Removing the skin keeps the dish lean.
- 3
In a pot, heat a splash of water (or use a nonstick pan) and sauté garlic and ginger until fragrant.
2 minutes
No oil needed for a lighter dish.
- 4
Add the duck breast, star anise, and cinnamon stick. Sear the duck briefly on both sides.
2 minutes
Searing locks in juices and flavour.
Why This Dish is Healthy
By opting for lean duck breast and brown rice, this recipe lowers calories and glycaemic impact compared to traditional versions. The reduced use of oil, low-sodium soy sauces, and inclusion of fresh vegetables make it heart-friendly and suitable for calorie-conscious eaters. It allows you to enjoy a classic hawker favourite without compromising on nutrition, making it ideal for healthy meal planning and weight management.
This healthy Singaporean Duck Rice recipe is high in lean protein from duck breast, while brown rice provides complex carbohydrates and dietary fibre for sustained energy. The use of skinless duck and minimal oil significantly reduces saturated fat. Aromatic spices like star anise and cinnamon add antioxidants, and fresh vegetables contribute vitamins and minerals. The dish is well-balanced, offering B vitamins, iron, selenium, and vitamin C from the fresh garnishes, supporting heart health and immunity.
Pro Tips
- 💡Tip 1: Let the duck rest before slicing to retain juices.
- 💡Tip 2: Simmer over low heat for tenderness without drying out the meat.
- 💡Tip 3: Add a boiled egg or tofu for extra protein and variety.
Storage & Serving
Store leftover duck and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a microwave or steamer, adding a splash of water to prevent drying. Garnishes are best added fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 580.0 kcal |
| Protein | 26.0 g |
| Carbohydrates | 65.0 g |
| Total Fat | 22.0 g |
| Fiber | 1.0 g |
