| Duck rice | |
| Country: | Southeast Asia |
| Region: | Greater China, Mainland Southeast Asia, Maritime Southeast Asia |
| National Cuisine: | Singapore, Malaysia, Indonesia, Brunei, and Thailand |
| Main Ingredient: | Duck, maltose or honey, rice vinegar, rice |
Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
This dish can commonly be found in food centers all around Singapore.
In Thailand, this dish is called khao na pet (ข้าวหน้าเป็ด; lit: "rice topped with duck"), and is sold by street vendors or in restaurants inside shopping malls. A Bangkok neighborhood that specialises in its duck rice is Bangrak on Charoen Krung road.[1] In addition, it has also been adapted to other dishes by mixing roasted red pork and Chinese sausage with a special gravy, a dish called khao che po (ข้าวเฉโป) or khao sia po (ข้าวเสียโป), meaning "gamble away rice". It is considered traditional Teochew cuisine.[2]