1. In a large bowl, soak rice in cold water 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 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. 6. SUBSTITUTION: 7. If using chicken, cut 2 pounds of meat into 1-inch chunks. The above spices even work with beef, just about 2 tablespoons of minced ginger to the paste. ---------------------------------------------------------------------------
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