Duck and Yellow Rice

This impressive dinner-party dish from Laos will wow your guests; they won't believe how easy it is! Serve a green salad on the side for a unique and flavorful family meal instead. Chicken substitutes well for the duck.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 543 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons soy sauce
• 5 tablespoons vegetable oil
• 1 (4 pound) duck, boned
• 1 tablespoon whole peppercorns
• 1 tablespoon yellow curry powder
• 15 cloves garlic, minced
• 4 cups uncooked jasmine rice
• 1 teaspoon ground turmeric (Optional)
• 6 ½ cups water
• 6 small green onion, thinly sliced

Recipe Instructions

Step 1

In a large bowl, soak rice in cold water to soak while preparing the rest of the recipe.

Step 2

In a small bowl, using the back of a spoon, smash into a paste the garlic, pepper, salt, curry, and turmeric. Drizzle in the soy sauce as you continue to smash. Set spice aside.

Step 3

Cut the duck into a dozen pieces, removing the fat and thick skin.

Step 4

Drain soaking rice, and set aside. Heat 2 tablespoons vegetable oil in a wide pot over medium-high heat, stir in the spice paste, and cook for 30 seconds. Stir in duck pieces; cook about 10 minutes, stirring frequently until lightly browned. Pour in 2 cups water, bring to a boil, and simmer 10 minutes. Pour in remaining water and vegetable oil; return contents to boil. Add rice to pot. Water should cover the rice by 1/2 inch. Return to a boil and cook, covered tightly, 15 to 20 minutes, until rice is tender.

Step 5

Remove pot from heat. Let stand, covered, 5 to 10 minutes. Turn out onto serving platter, and garnish with green onions.