Hawker Classics
Authentic Singaporean Teochew Braised Duck Rice Recipe
Master the soulful art of Teochew-style braised duck, known locally as Lor Duck. This recipe features succulent duck steeped in a dark, aromatic herbal gravy, served alongside savory rice and a signature tangy garlic-vinegar sambal that cuts through the richness.
- Prep
- 30 min
- Cook
- 90 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 680 kcal
Method
Rub the duck with salt and five-spice powder. In a large pot, sear the duck on all sides until the skin is lightly browned and some fat is rendered. Remove the duck and set aside.
In the same pot, sauté the galangal, garlic, cinnamon, star anise, and cloves until fragrant. Return the duck to the pot.
Add dark soy sauce, light soy sauce, rock sugar, and enough water to submerge half the duck. Bring to a boil, then reduce to a simmer. Cover and braise for 90 minutes, turning the duck every 30 minutes for even coloring.
While the duck braises, prepare the rice. Heat 2 tablespoons of duck fat (from the pot) in a pan. Sauté the dried shrimp and some garlic. Add the rice and stir to coat. Transfer to a rice cooker and use the braising liquid (strained) mixed with water as the cooking liquid.
Make the chili sambal by blending red chilies, garlic, vinegar, sugar, and a splash of the braising liquid until smooth.
Once the duck is tender, remove it from the pot and let it rest for 15 minutes before carving. Strain the remaining liquid and boil it down to a thick 'lor' gravy.
Slice the duck thinly and serve over the fragrant rice, drizzled with the thick gravy and accompanied by the chili vinegar.
Notes
To achieve the signature dark color, use a high-quality thick caramel soy sauce if available.
Do not skip the rock sugar; it provides a mellow sweetness and a glossy sheen to the gravy that granulated sugar cannot match.
Resting the duck before carving is crucial to prevent the meat from shredding and to keep the juices inside.
If you want 'Yam Rice' style, add 150g of cubed taro when sautéing the rice and dried shrimp.
