Duck rice

This article is about Southeast Asian Chinese duck dish. Not to be confused with the Portuguese disharroz de patoor the Peruvian disharroz con pato .

Duck rice

Roast duck rice served at aKopi tiamin Singapore
Place of origin	Southeast Asia
Region or state	Greater China,Mainland Southeast Asia,Maritime Southeast Asia
Associatedcuisine	Singapore,Malaysia,Indonesia,Brunei,andThailand
Main ingredients	Duck, maltose or honey, rice vinegar, rice

Duck rice(simplified Chinese:Áp phạn;traditional Chinese:Áp phạn;pinyin:yā fàn;Jyutping:aap3 faan6;Pe̍h-ōe-jī:ah-pn̄g) is aSoutheast Asianmeat dish usually consumed by theChinese diasporainMaritime 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 riceand 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 calledkhao 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 isBangrakonCharoen Krungroad.In addition, it has also been adapted to other dishes by mixing roasted red pork andChinese sausagewith a special gravy, a dish calledkhao che po(ข้าวเฉโป) orkhao sia po(ข้าวเสียโป), meaning "gamble away rice". It is considered traditionalTeochew cuisine.

See also

• Siu meiare Cantonese roast meats, often sold together with plain rice
• List of duck dishes
• List of rice dishes