Duck rice

This Singaporean classic combines white rice and roasted or braised duck. If roasted, various seasonings such as cinnamon, ginger, or anise are placed inside the duck, which is then hung and roasted until crispy. The braised version is typically slowly cooked in a generously seasoned broth.

The duck can be prepared and served in two ways—Hokkien or Teochew. The former is usually doused in a thick, flavorful soy-based sauce, while the latter is usually served sliced and complemented by a lighter sauce. The dish is often accompanied by tofu, vegetables, or hard-boiled eggs, with a spicy dipping sauce served on the side.