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.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4  cups  uncooked  jasmine rice
• 15  garlic cloves, minced
• 1  tablespoon peppercorn
• 2  teaspoons salt
• 1  tablespoon  yellow curry powder
• 1  teaspoon ground turmeric (optional)
• 2  tablespoons soy sauce
• 1 (4 lb)  duck, deboned
• 5  tablespoons  vegetable oil
• 6 1⁄2 cups water
• 6  small green onions, thinly sliced

Directions

1. In a large bowl, soak rice in cold water while preparing the rest of the recipe.
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.
3. Cut the duck into a dozen pieces, removing the fat and thick skin.
4. Drain soaking rice, and set aside. Heat 2 tablespoons vegetable 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.
5. Remove pot from heat. Let stand, covered, 5 to 10 minutes. Turn out onto serving platter, and garnish with green onions.
6. SUBSTITUTION:
7. If using chicken, cut 2 pounds of meat into 1-inch chunks. The above spices even work with beef, just about 2 tablespoons of minced ginger to the paste.