Duck and Yellow Rice recipe

8 servings

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

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.