Rice Cooker Recipe - Duck with Yam Rice (a simplified braised duck yam rice recipe)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is a leaner option, while pork is generally more affordable.

Dissolve dark soy sauce and light soy sauce in water.

Place duck breasts in a container and pour the soy sauce mixture over them, covering the duck. Refrigerate for 12 hours.

Prepare a spice pouch with cinnamon stick, cloves, and star anise.

Cut Thai yam into small chunks and mince shallots. Cut tau kwa into cubes.

Wash rice in the rice cooker pot and add minced shallots, yam, and spice pouch.

Pour in water and add duck breasts and tau kwa on top of the rice.

Pour duck marinade over the duck and tau kwa.

Place eggs on the steaming plate of the rice cooker.

Cook in normal rice mode.

Prepare dressing sauce by mixing remaining duck marinade with corn flour in a pot, heat until boiling, and add Sarawak white pepper until thickened.

Once rice is cooked, remove eggs, rinse in tap water, peel, and cut into quarters.

Remove duck breasts from rice cooker and let rest for 10 minutes before slicing.

Remove tau kwa from rice cooker and stir the rice with duck fat, yam, and shallots.

Scoop rice into a bowl, overturn onto a plate, and add duck meat, tau kwa, egg, and sliced cucumber.

Drizzle dressing sauce over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens