Benson Salted Duck Rice – Homemade Salted Duck and Fish Maw Pig’s Organ Soup in Toa Payoh

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! It has some fat but is not greasy.

To be honest, I didn’t like smoked duck to begin with. But if you are fan, you should try their smoked duck. Even though Benson got the smoked duck from supplier, he makes his own black pepper sauce sauce which goes well with the meat.

Another favourite of mine is pig’s organ soup with fish maw. We usually eat this during Chinese New Year. 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.