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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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:
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 |
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.
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