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 caloriescarbohydrate: 80.3 gcholesterol: 48.4 mgfat: 14.8 gfiber: 1.8 gprotein: 20 gsaturatedFat: 3.6 gservingSize: -sodium: 850.3 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Duck and Yellow Rice
Directions
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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 onto serving platter, and garnish with green onions.