Braised duck and roast duck are common sights in Singapore. But have you tried salted duck? Opened about 8 months ago, Benson Salted Duck Rice serves salted duck and smoked duck in Toa Payoh. Used to work as a chef in various restaurants, Benson went through many rounds of trial and error before coming up with his unique method to cook the salted duck.

To cook salted duck, chefs typically rub salt and pepper into the duck’s body and cook the meat in a pot before drying it. For Benson, he first poaches the duck in a pot of water filled with pandan, lemongrass, garlic and ginger. Then he submerge the duck into salt water to marinate for 1.5 hours before rubbing the skin with salt and spices at the end.

You will realize Benson’s method is very similar to how we poach chicken. By gently cooking the duck in a flavourful broth before soaking them in salt water will allow the meat to retain its moisture. Hence the tender white duck meat is tender and healthy! It has some fat but is not greasy.

To be honest, I didn’t like smoked duck all along so it does not attract me at all. Plus, Benson got the smoked duck from supplier (he makes his own sauce though). So I recommend you to go for the salted duck. They also serve pig’s organ soup with fish maw ($5). It’s rare to see such combination and Benson exclaims that chefs from restaurant will probably be unhappy with him if they knew he is selling at such a cheap price. The lavish soup has a pleasant and mild fish maw taste.

MissTamChiak.com made anonymous visit and paid for its own meal at the store featured here.

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