Description
A southern Taiwan specialty where salted or smoked duck meat is deboned, sliced (or shredded), and served over rice with a special sauce made from duck fat.
Restaurants serving Duck Meat Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck meat
- Duck oil
- Fried shallots
- Soy sauce
- Ginger
Instructions
- [Authentic Recipe]
- Poach a whole duck slowly in broth with scallions, ginger, and salt. In southern areas like Kaohsiung, it's mainstream to 'smoke' it with sugar and tea leaves after boiling to give the skin a savory aroma and brown color.
- Cool the duck, carefully debone, and slice into bite-sized pieces or shred finely.
- [Sauce] Skim the 'duck fat' from the surface of the rich poaching broth. Fry shallots in this duck fat to make 'You Cong Su', add soy sauce and sugar, and simmer.
- Serve rice in a bowl, cover with duck meat.
- Drizzle piping hot duck oil sauce generously over the top, garnished with pickled daikon or shredded ginger.
Learn more Spice, substitutes, tips
Key spices
Smoky aroma(if smoked)
Substitutes at Japanese supermarkets
Store-bought roasted duck, Chicken oil
Pairing
Duck Blood Soup(Yaxue Tang)
Trivia
[Hardcore] The duck version of Chicken Rice. The fat flavor is much more intense and richer than chicken, with bouncier meat. Local beloved meal creating constant lines at Kaohsiung specialty shops.
Eating tips & etiquette
[Unique Eating] Coat the white rice thoroughly in the 'punchy, wild duck fat'—distinct from chicken rice—and eat while refreshing the aftertaste with shredded ginger!
Allergen
Wheat, Chicken (Duck), Soy