Restaurant Overview
Location: 487 Geylang Road, Singapore 389446
Hours: Daily 11:30am – 9:30pm
Contact: 8814 836
Access: 6-minute walk from Aljunied MRT Station
Halal Status: Not halal-certified
Overall Rating: 7/10
Restaurant Review
Ducking Good is a duck specialty restaurant in Geylang that distinguishes itself by offering more than 10 different duck preparation methods including confit, frying, roasting, and salting. The establishment delivers on its promise of variety, though execution varies across dishes.
Strengths:
- Extensive duck preparation techniques
- Spacious, group-friendly interiors
- Well-executed braised duck dishes
- Comfortable casual dining atmosphere
Weaknesses:
- Inconsistent texture across dishes (some overly dry)
- Limited appeal of non-duck options
- Some dishes suffer from overpowering flavors
- Certain preparations lack refinement
The restaurant excels at traditional preparations like braising and claypot cooking, while French-inspired techniques like confit fall short. It’s best suited for duck enthusiasts willing to explore various preparations, though diners should order selectively.
Ambience & Atmosphere
Interior Design:
- Simple, functional layout prioritizing space over aesthetics
- Clean, minimalist décor without elaborate theming
- Bright, well-lit dining environment
- Comfortable seating arrangements
Capacity & Layout:
- Spacious interiors accommodate large groups easily
- Tables positioned with adequate spacing
- Family-friendly configuration
- Suitable for casual gatherings and group dining
Atmosphere:
- Relaxed, unpretentious dining environment
- No-frills approach focused on food
- Comfortable rather than luxurious
- Casual neighborhood restaurant vibe
Menu Overview
Duck Specialties
Double Ducking Platter – $39++
- Braised duck with soy sauce infusion
- Herbal roasted duck with sweet marinade
- Signature dish showcasing two preparations
Crispy Spiced Confit Duck Leg – $13.90++
- French-style confit preparation
- Spiced crispy skin
- Individual portion
Braised Duck Claypot Porridge – $9.90++
- Comfort food preparation
- Soft duck pieces in smooth porridge
- Budget-friendly option
Shi Quan Tonic Duck Soup – $13.90++
- Traditional Chinese herbal soup
- Ten-ingredient tonic base
- Medicinal preparation style
Non-Duck Options
Thai Sweet Chilli Tofu – $9.90++
- Vegetarian side option
- Thai-inspired flavors
Chilled Cucumber – $3.90++
- Light, refreshing side
- Palate cleanser
Detailed Dish Analysis
1. Double Ducking Platter ($39++)
Components:
- Braised duck (half portion)
- Herbal roasted duck (half portion)
- Fried garlic garnish
Flavor Profile:
- Braised Duck: Savory, umami-rich, subtle soy notes
- Roasted Duck: Sweet, herbal, slightly cloying
- Complexity: Multi-layered with contrasting preparations
Texture Analysis:
- Braised Duck: Soft, succulent, tender
- Roasted Duck: Mostly soft with fatty mouthfeel
- Contrast: Uniform tenderness across both preparations
Visual Presentation:
- Arranged side-by-side on platter
- Golden-brown roasted duck
- Darker braised duck with glossy finish
- Garnished with crispy fried garlic bits
Cooking Traits:
- Slow-cooked braising method for depth
- Roasting with herbal marinade application
- Multiple cooking stages for optimal texture
Culinary Facets:
- Traditional Chinese preparations
- Balance between savory and sweet
- Showcases kitchen’s versatility
Strengths:
- Well-balanced braised preparation
- Textural consistency
- Good introduction to restaurant’s style
Weaknesses:
- Roasted duck’s marinade becomes overpowering
- Fatty richness can cause palate fatigue
- Sweet-savory balance skews too sweet on roasted version
2. Crispy Spiced Confit Duck Leg ($13.90++)
Components:
- Whole duck leg
- Spiced skin coating
- Accompaniments (not specified)
Flavor Profile:
- Spicy, aromatic notes in skin
- Fatty duck flavor underneath
- Addictive crispy elements
- Lacks moisture to carry flavors
Texture Analysis:
- Skin: Crispy, crackling, well-rendered
- Meat: Overly dry, needs liquid accompaniment
- Contrast: Good skin texture undermined by dry flesh
Visual Presentation:
- Golden-brown crispy skin
- Whole leg presentation
- Rustic plating style
Cooking Traits:
- French confit technique (duck cooked slowly in own fat)
- Finishing crisp to render skin
- Extended cooking time
Technical Issues:
- Over-rendering leading to moisture loss
- Timing imbalance between skin and meat
- Possible temperature control problems
Culinary Facets:
- French technique applied to Chinese restaurant
- Cross-cultural cooking approach
- Ambitious preparation
Strengths:
- Excellent skin preparation
- Effective spice application
- Good crackling texture
Weaknesses:
- Severely dry meat texture
- Execution falls short of confit standard
- Lacks the luxurious mouthfeel confit should have
- Requires beverage to make palatable
3. Braised Duck Claypot Porridge ($9.90++)
Components:
- Rice porridge base
- Braised duck pieces
- Minimal garnishes
Flavor Profile:
- Mild, subtle seasoning
- Comforting duck essence
- Slightly bland overall
- Clean, simple taste
Texture Analysis:
- Porridge: Smooth, silky, well-cooked
- Duck: Soft, easily broken apart
- Consistency: Uniform, creamy throughout
Visual Presentation:
- Served in traditional claypot
- White porridge with duck pieces throughout
- Rustic, homestyle appearance
- Earthy brown and cream hues
Cooking Traits:
- Long-simmered porridge technique
- Claypot cooking for heat retention
- Rice broken down to creamy consistency
Culinary Facets:
- Traditional Teochew-style preparation
- Comfort food category
- Gentle cooking method
Strengths:
- Perfect porridge texture
- Easy to eat and digest
- Provides palate relief from richer dishes
- Excellent comfort food
- Good value for money
Weaknesses:
- Underseasoned for standalone dish
- Lacks complexity
- Could benefit from aromatics or garnishes
Best Served:
- As a counterpoint to richer dishes
- For those seeking lighter options
- When comfort food is desired
4. Shi Quan Tonic Duck Soup ($13.90++)
Components:
- Duck pieces in broth
- Ten Chinese medicinal herbs
- Traditional tonic base
Flavor Profile:
- Intensely herbal, robust
- Bitter medicinal notes dominant
- Fatty duck richness underneath
- Complex but potentially overwhelming
Texture Analysis:
- Broth: Thin, clear, herb-infused
- Duck: Fatty, soft pieces
- Mouthfeel: Oily from duck fat
Visual Presentation:
- Dark brown herbal broth
- Duck pieces visible in soup
- Traditional medicinal soup appearance
- Earthy, natural coloring
Cooking Traits:
- Double-boiling or long simmering method
- Herbal extraction technique
- Traditional Chinese medicinal cooking
Culinary Facets:
- Medicinal cuisine tradition
- Health-focused preparation
- Cultural significance in Chinese cooking
Herbal Components (Typical Shi Quan):
- Ginseng, angelica root, astragalus
- Cinnamon, licorice root
- Various tonifying herbs
Strengths:
- Authentic robust herbal character
- Rich duck flavor integration
- Traditional preparation
Weaknesses:
- Overly bitter for general palates
- Limited appeal to non-herbal soup enthusiasts
- Intensity may be off-putting
Target Audience:
- Herbal soup enthusiasts
- Those seeking medicinal benefits
- Diners familiar with Chinese tonic soups
5. Non-Duck Sides
Thai Sweet Chilli Tofu ($9.90++)
- Fried tofu with Thai-style sauce
- Sweet and spicy profile
- Described as “decent” but not remarkable
Chilled Cucumber ($3.90++)
- Cold, refreshing preparation
- Palate cleanser function
- Simple, basic execution
Analysis: These dishes serve functional roles as breaks from duck but lack the development and attention given to main offerings. They’re adequate but not destination-worthy.
Recipe Reconstructions & Cooking Instructions
Braised Duck (from Double Ducking Platter)
Ingredients:
- 1 whole duck (about 2kg), cut into pieces
- 100ml light soy sauce
- 50ml dark soy sauce
- 80g rock sugar
- 4 slices ginger
- 4 cloves garlic
- 2 star anise
- 1 cinnamon stick
- 2 cups water
- 2 tbsp Shaoxing wine
- Fried garlic bits for garnish
Cooking Instructions:
- Preparation (15 minutes):
- Clean duck thoroughly, remove excess fat
- Cut into serving pieces (legs, breast, wings)
- Pat dry with paper towels
- Crush garlic cloves, slice ginger
- Blanching (10 minutes):
- Bring large pot of water to boil
- Blanch duck pieces for 5 minutes
- Drain and rinse under cold water
- This removes impurities and excess fat
- Braising (90-120 minutes):
- Heat wok or large pot over medium heat
- Add ginger and garlic, sauté until fragrant
- Add duck pieces, stir briefly
- Pour in Shaoxing wine
- Add both soy sauces, rock sugar, water
- Add star anise and cinnamon
- Bring to boil, then reduce to low simmer
- Cover and braise for 1.5-2 hours
- Turn pieces occasionally for even coloring
- Finishing (15 minutes):
- Remove lid, increase heat to medium
- Reduce sauce until thickened and glossy
- Duck should be tender and easily pierced
- Baste frequently during reduction
- Plating:
- Arrange duck pieces on platter
- Drizzle with reduced sauce
- Garnish with crispy fried garlic bits
- Serve hot
Key Techniques:
- Low, slow cooking for tenderness
- Sauce reduction for glaze
- Balance of sweet and savory
Braised Duck Claypot Porridge
Ingredients:
- 1 cup jasmine rice
- 8-10 cups water (adjust for desired consistency)
- 300g braised duck meat (see above recipe)
- Braising liquid from duck (about 1/2 cup)
- 2 slices ginger
- Salt to taste
- White pepper
- Spring onions for garnish (optional)
- Century egg, sliced (optional)
Cooking Instructions:
- Rice Preparation (10 minutes):
- Rinse rice until water runs clear
- Soak in cold water for 30 minutes (optional but recommended)
- Drain well
- Porridge Base (60-90 minutes):
- Add rice to claypot or heavy-bottomed pot
- Add water and ginger slices
- Bring to boil over high heat, stirring to prevent sticking
- Once boiling, reduce to low heat
- Simmer uncovered, stirring every 10-15 minutes
- Cook for 60-90 minutes until rice breaks down
- Porridge should be smooth and creamy
- Add more hot water if too thick
- Adding Duck (15 minutes):
- Shred or cut braised duck into bite-sized pieces
- Add duck pieces to porridge
- Pour in braising liquid for flavor
- Simmer for 10-15 minutes
- Season with salt and white pepper
- Finishing:
- Check consistency (should coat spoon but still flow)
- Adjust seasoning
- Turn off heat and let rest 5 minutes
- Serving:
- Ladle into individual bowls or serve in claypot
- Garnish with spring onions if desired
- Can add century egg slices
- Serve immediately while hot
Key Techniques:
- Constant stirring prevents burning
- Low heat for smooth texture
- Rice-to-water ratio creates silky consistency
Crispy Spiced Confit Duck Leg (Improved Version)
Ingredients:
- 2 duck legs
- 3 tbsp coarse sea salt
- 1 tbsp five-spice powder
- 1 tsp Sichuan peppercorns, crushed
- 1 tsp chili flakes
- 4 cloves garlic, crushed
- 3 sprigs thyme
- 2 bay leaves
- Duck fat (enough to submerge legs, about 500g)
Cooking Instructions:
- Curing (24 hours):
- Mix salt, five-spice, Sichuan pepper, chili flakes
- Rub spice mixture all over duck legs
- Place in container with garlic, thyme, bay leaves
- Cover and refrigerate 24 hours
- This seasons meat and draws out moisture
- Preparation (30 minutes):
- Remove duck from refrigerator
- Rinse off cure under cold water
- Pat completely dry with paper towels
- Let come to room temperature (30 minutes)
- Confit Cooking (2-3 hours):
- Preheat oven to 95°C (200°F)
- Place duck legs in deep oven-safe pot
- Melt duck fat and pour over legs until submerged
- Add herbs from curing
- Cover pot tightly with foil
- Cook in oven for 2-3 hours
- Duck should be tender but not falling apart
- Critical: Don’t overcook or meat becomes dry
- Chilling (Optional but Recommended):
- Remove duck from fat
- Let cool and refrigerate (can be done days ahead)
- This step improves texture and makes crisping easier
- Crisping (20 minutes):
- Preheat oven to 220°C (425°F)
- Place duck legs skin-side up on rack over baking sheet
- Roast for 15-20 minutes until skin is crispy
- Watch carefully to prevent over-drying
- Internal temperature should reach 74°C (165°F)
- Serving:
- Rest for 5 minutes before serving
- Serve with pickled vegetables or salad to cut richness
Key Improvements Over Restaurant Version:
- Proper curing for flavor penetration
- Lower, slower confit temperature prevents drying
- Separate crisping step maintains moisture
- Chilling step allows better control
Comparative Dish Analysis
Texture Spectrum
Softest → Firmest:
- Braised Duck Claypot Porridge (smooth, silky)
- Braised Duck from Platter (succulent, tender)
- Herbal Roasted Duck (soft, fatty)
- Crispy Spiced Confit Duck Leg (dry, needs improvement)
Flavor Intensity Spectrum
Mildest → Strongest:
- Braised Duck Claypot Porridge (subtle, bland)
- Braised Duck from Platter (balanced savory)
- Herbal Roasted Duck (sweet, herbal, cloying)
- Shi Quan Tonic Duck Soup (intensely herbal, bitter)
Richness Spectrum
Lightest → Richest:
- Braised Duck Claypot Porridge
- Shi Quan Tonic Duck Soup
- Braised Duck from Platter
- Herbal Roasted Duck
- Crispy Spiced Confit Duck Leg
Culinary Traits & Features
Cooking Methods Employed
- Braising: Traditional Chinese slow-cooking in liquid
- Roasting: Dry heat with marinade application
- Confit: French fat-cooking technique
- Claypot Cooking: Traditional Asian method for heat retention
- Herbal Infusion: Chinese medicinal cooking traditions
Flavor Profiles Across Menu
- Savory-Umami: Braised duck preparations
- Sweet-Herbal: Roasted duck variants
- Bitter-Medicinal: Tonic soup preparations
- Spicy-Aromatic: Confit duck variations
- Neutral-Comforting: Porridge dishes
Textural Characteristics
- Succulent/Tender: Successful braised preparations
- Crispy/Crackling: Skin on roasted and confit dishes
- Smooth/Silky: Porridge base
- Dry/Fibrous: Over-cooked confit (execution flaw)
- Fatty/Rich: Roasted duck, soup components
Color Palette (Hues)
- Deep Browns: Braised duck, soy-based preparations
- Golden Browns: Roasted duck skin, crispy confit
- Cream/White: Porridge base
- Dark Brown/Black: Herbal soup broth
- Reddish-Brown: Roasted duck with herbs
Aromatic Features
- Garlic: Fried bits garnish, aromatic base
- Ginger: Fundamental aromatic in multiple dishes
- Star Anise: Chinese five-spice influence
- Herbs: Thyme, bay leaves in confit, Chinese herbs in soup
- Duck Fat: Rich, savory base note throughout
Technical Aspects & Facets
Preparation Complexity
Simple → Complex:
- Chilled Cucumber (minimal prep)
- Thai Sweet Chilli Tofu (basic frying)
- Braised Duck Claypot Porridge (time-intensive but simple)
- Braised Duck Platter (requires technique and timing)
- Shi Quan Tonic Duck Soup (ingredient sourcing and balance)
- Crispy Spiced Confit Duck Leg (multi-day, multi-stage process)
Skill Level Required
- Beginner: Side dishes, cucumber
- Intermediate: Braising, porridge making
- Advanced: Confit technique, herbal soup balancing
- Expert: Achieving perfect texture across multiple cooking methods
Equipment Needs
- Essential: Large pots, wok, claypot
- Recommended: Oven for roasting, deep pot for confit
- Specialized: Temperature control for confit, herbal straining equipment
Ingredient Analysis
Primary Proteins
- Whole Duck: Main protein throughout menu
- Duck Legs: Featured in confit preparation
- Duck Pieces: Portioned for various dishes
Flavor Builders
- Soy Sauce: Light and dark for braising
- Rock Sugar: Sweetness and glaze
- Shaoxing Wine: Depth and aroma
- Chinese Herbs: Medicinal complexity
- Aromatics: Ginger, garlic, scallions
Supporting Ingredients
- Rice: Porridge base
- Tofu: Protein alternative
- Cucumber: Palate cleanser
- Duck Fat: Confit medium
Delivery & Service Options
Note: The review does not explicitly mention delivery options. Based on standard Singapore restaurant practices:
Likely Available Options:
- Dine-In: Confirmed, spacious seating available
- Takeaway: Likely available (should call to confirm)
- Delivery Platforms: Potentially available through:
- GrabFood
- Foodpanda
- Deliveroo
Recommendations for Takeaway/Delivery:
Best Travel Items:
- Double Ducking Platter (travels well, can be reheated)
- Braised Duck Claypot Porridge (stays warm, comfort food)
- Shi Quan Tonic Duck Soup (thermos-style container ideal)
Less Suitable for Delivery:
- Crispy Spiced Confit Duck Leg (skin loses crispiness)
- Any dish where texture is critical
Reheating Instructions:
- Braised Duck: Steam for 10 minutes or microwave
- Porridge: Stovetop with added water, stir frequently
- Confit: Oven at 180°C for 10 minutes to re-crisp
Contact restaurant at 8814 8366 to confirm delivery options and packaging.
Value Assessment
Price-to-Quality Ratio
- Excellent Value: Braised Duck Claypot Porridge ($9.90++)
- Fair Value: Double Ducking Platter ($39++)
- Questionable Value: Crispy Spiced Confit Duck Leg ($13.90++ given execution issues)
- Niche Value: Shi Quan Tonic Duck Soup ($13.90++ for target audience)
Portion Sizes
- Platter suitable for 2-3 people sharing
- Individual dishes appropriately portioned
- Porridge offers good quantity for price
Recommendations
Must-Order Dishes
- Double Ducking Platter – Best introduction to restaurant
- Braised Duck Claypot Porridge – Excellent value and execution
Skip or Approach with Caution
- Crispy Spiced Confit Duck Leg – Execution issues
- Herbal Roasted Duck – May be too sweet for many palates
- Non-duck sides – Functional but unremarkable
Ideal Dining Strategy
- Visit with 2-4 people to share dishes
- Order the Double Ducking Platter as centerpiece
- Add porridge for comfort element
- Consider herbal soup only if you enjoy bitter, medicinal flavors
- Skip the confit unless they’ve improved execution
Best For
- Duck enthusiasts seeking variety
- Groups wanting to share multiple preparations
- Those interested in traditional Chinese cooking methods
- Casual family dining
Not Ideal For
- Those seeking refined French cuisine
- Diners avoiding rich, fatty foods
- Anyone looking for extensive non-duck options
- Fine dining expectations
Final Assessment
Ducking Good succeeds in its mission to provide diverse duck preparations in a comfortable, accessible setting. The restaurant’s strength lies in traditional Chinese techniques—braising and claypot cooking—while more ambitious cross-cultural attempts like confit fall short.
The 7/10 rating reflects solid execution in core competencies with room for improvement in advanced techniques and non-specialty items. It’s a worthwhile destination for duck lovers willing to order selectively, focusing on the restaurant’s strengths rather than exploring every menu item.
The establishment would benefit from refining their confit technique, balancing the sweetness in roasted preparations, and enhancing the seasoning of porridge dishes. The non-duck options need development to provide meaningful alternatives for mixed dining groups.
Bottom Line: A competent duck specialist with excellent traditional preparations and reasonable prices, best enjoyed when focusing on braised preparations and comfort dishes rather than European-influenced items.