Hawkers in Singapore prepare ducks generally in 3 ways.

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Roast Duck, Cantonese in origin, would almost always be sold together with other roast meats like char siew and siew yoke.

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Braised Duck have 2 different styles, the Hokkien (Fujian) or Teochew (Zhaochou) style. They are braised very much the same way, the difference is mainly in the gravy. The Hokkien style will have thick starchy gravy poured onto the duck or rice, while the Teochew style has an intensely rich watery gravy that accompanies the duck, most will pour some into the rice as well.

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Pipa Duck, we don't see that much anymore. It is a roast, just done differently with the carcass split open, making it look like the pipa, an ancient Chinese string instrument.

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This section would present the braised version. They are usually sold with rice, or kway chap; sometimes with noodles or porridge. I have another section on roast meat, which would include duck too, but will include such shops below.