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Best Duck rice in New York

“The duck is artfully deboned and sliced thinly, allowing the sauces to seep into the meat.”

Duck rice

What the real thing tastes like

Duck rice (simplified Chinese: 鸭饭; traditional Chinese: 鴨飯; pinyin: yā fàn; Jyutping: aap3 faan6; Pe̍h-ōe-jī: ah-pn̄g) 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 shrimp. It can be served simply with plain white rice and a thick dark sauce; side dishes such as braised hard-boiled eggs, preserved salted vegetables or hard beancurd may be added. Teochew boneless duck rice is a similar, but more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience of the diner, allowing the sauces to seep into the meat. Hainanese chicken rice and other similar dishes are frequently served in this style due to its popularity. This dish can commonly be found in Singapore food centers. In Thailand, this dish is called khao na pet (ข้าวหน้าเป็ด; lit: "rice topped with duck"),

0 voices, one story

Duck rice is the kind of dish that travels well—a Chinese diaspora staple across Maritime Southeast Asia, built on the honest partnership of braised or roasted duck and plain white rice. In Singapore's food centers, it arrives simple and direct: thick dark sauce, maybe some braised eggs or preserved vegetables alongside. But the Teochew version elevates it with meticulous deboning and thin slicing, letting the sauce find its way into every strand of meat. Thailand knows it as khao na pet, sold by street vendors and in malls, sometimes reimagined with roasted pork and Chinese sausage under the wry name khao che po—"gamble away rice."

Order it here when it has

  • artfully prepared
  • convenient eating
  • regional adaptations
  • commonly available

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