I don't usually have duck rice because I usually find duck meat tough and gamey. It also seems to take way more effort to debone the duck.

This has changed recently though when I chanced upon several stalls which serve really good braised duck.

There is always a queue at Cheok Kee (or Zuo Ji) at the East Coast Lagoon FC because they take the time to debone the duck for each order.

I like that the meat is tender and juicy without being gamey. The braising sauce though is a little too sweet and salty for my liking. Though it goes well with the garlicky and vinegary chilli sauce.