Duck and Yellow Rice

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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 50 mins

    TOTAL : 1 hr 20 mins

    SERVING : 8

    YIELD : 8 servings

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

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  • 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 onto serving platter, and garnish with green onions.

Per Serving: 543 calories; protein 20g; carbohydrates 80.3g; fat 14.8g; cholesterol 48.4mg; sodium 850.3mg. If using chicken, cut 2 pounds of meat into 1-inch chunks. The above spices even work with beef, just add 2 tablespoons of minced ginger to the paste.