duck and yellow rice

Ingredients

• Servings: 8
• 4 cups uncooked jasmine rice
• 15 cloves garlic, minced
• 1 tablespoon whole peppercorns
• 2 teaspoons salt
• 1 tablespoon yellow curry powder
• 1 teaspoon ground turmeric (optional)
• 2 tablespoons soy sauce
• 1 (4 pound) duck, boned
• 5 tablespoons vegetable oil
• 6 1/2 cups water
• 6 small green onion, thinly sliced

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• in a large bowl, soak rice in cold water to soak while preparing the rest of the recipe.
• 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.
• cut the duck into a dozen pieces, removing the fat and thick skin.
• 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.
• remove pot from heat. let stand, covered, 5 to 10 minutes. turn out serving platter, and garnish with green onions.