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|Place of origin||Southeast Asia|
|Region or state||Greater China, Mainland Southeast Asia, Maritime Southeast Asia|
|Associated national cuisine||Singapore, Malaysia, Indonesia, Brunei, and Thailand|
|Main ingredients||Duck, maltose or honey, rice vinegar, rice|
Duck rice (simplified Chinese: 鸭饭; traditional Chinese: 鴨飯; pinyin: yā fàn) 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 shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.
This dish can commonly be found in food centers all around Singapore.
In Thailand this dish named Khao na ped (ข้าวหน้าเป็ด; lit: "rice topped with duck"), it is a food that can be found along the street vendors or restaurant in the shopping mall. For famous Bangkok's neighborhood in duck rice is Bangrak on Charoen Krung road etc.  In addition, it was also adapted to other dish by mixing roasted red pork and Chinese sausage with a special gravy called Khao che po (ข้าวเฉโป) or Khao sia po (ข้าวเสียโป), meaning "gamble away rice". It is considered a rare traditional Teochew cuisine.
- Siu mei are Cantonese roast meats, often sold together with plain rice
- List of duck dishes
- List of rice dishes
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