Duck meat, I presume, is a bit tough, sometimes, smelly too; so, perhaps, you wouldn't care for a plate of duck rice, would you? However, you'd be surprised that duck meat, roasted or braised, sliced thinly and served simply with plain white rice and a specially prepared thick dark sauce could be extremely yummy. Duck rice is a popular meat dish among the Chinese in South East Asia. Never mind the ones in Singapore or Thailand, the ones in Taiping are exceptional! I normally like to dip my duck meat into some soya sauce first. If there's bird's eye chilli in the sauce, the better. Bird's eye chilli, by the way, is a very small but very hot chilli which the Malaysia called, cili padi. It gives the plate of duck rice an extra oomph!