singaporean

Teochew Braised Duck with Yam Rice

This braised dish pairs braised duck, sliced with jasmine rice, rice vinegar and braising liquid. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

50 g Carbohydrates

42 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

96g braised duck, sliced 388 kcal
21g braising liquid 1 kcal
40g jasmine rice (dry) 146 kcal
48g taro (yam), diced 68 kcal
3g garlic, minced 4 kcal
4g cooking oil 35 kcal
123g water 0 kcal
5g dark soy sauce 4 kcal
3g rice vinegar 1 kcal
1g salt 0 kcal

Cooking instructions

garliccooking oil
Rinse the rice. In a small pot, heat cooking oil over medium and saute garlic until lightly golden.
taro (yam)cooking oilwatersalt
Add taro and stir 1 minute to coat in oil. Add rice, water, and salt. Bring to a simmer, cover, and cook on low 12 to 15 minutes. Rest 5 minutes.
braised duckbraising liquid
Meanwhile, in a small pan, warm the braised duck slices with the braising liquid over low heat until hot.
dark soy saucerice vinegar
In a small bowl, mix dark soy sauce and rice vinegar as a dipping sauce.
braised duckbraising liquidtaro (yam)dark soy sauce
Serve duck over the yam rice with a little braising liquid and dipping sauce on the side.