Braised duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like braised eggs, tofu, beancurd, gizzards, vegetables, and pork belly. It can be made and served in two ways — Hokkien-style or Teochew-style, meaning either doused in a thick, flavorful sauce or lighter sauce.

The braising of the duck is done in a flavorful and generously seasoned broth. Today, the duck is usually served deboned, which is not in line with tradition. So if you want bone-in meat, you should specifically ask for that when making your order.