Duck and Yellow Rice recipe

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Ingredients

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
2 tablespoons soy sauce
1 (4 pound) duck, boned
5 tablespoons vegetable oil
6 ½ cups water
6 small green onion, thinly sliced

Nutrition Info

542.7 calories
carbohydrate: 80.3 g
cholesterol: 48.4 mg
fat: 14.8 g
fiber: 1.8 g
protein: 20 g
saturatedFat: 3.6 g
servingSize: -
sodium: 850.3 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, soak rice in cold water to soak 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 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.

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

Recipe Yield

8 servings

Recipe Note

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.

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