About this recipe:This recipe is Laos-inspired. This dish takes little effort, but is guaranteed to wow your guests. Serve it on its own or with a green salad. You can also substitute chicken for the duck.
Joseph and Joyanna
760g uncooked jasmine rice
15 cloves garlic, finely chopped
1 tablespoon whole black peppercorns
2 teaspoons salt
1 tablespoon curry powder
1 teaspoon ground turmeric
2 tablespoons soy sauce
1 (1.8kg) whole duck, boned
5 tablespoons vegetable oil
1.6 litre water
6 spring onions, thinly sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a large bowl, soak rice in cold water while preparing the rest of the recipe.
In a small bowl using the back of a spoon, smash the garlic, pepper, salt, curry and turmeric into a paste. Drizzle in the soy sauce as you continue to smash. Set aside.
Cut the duck into a dozen pieces, removing the fat and thick skin.
Drain the 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 475ml water, bring to the boil, and simmer 10 minutes. Pour in remaining water and vegetable oil; return contents to the boil. Add rice to pot. Water should cover the rice by just over 1cm. Return to the 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 spring onions.
If using chicken, cut 900g of meat into 2.5cm chunks. The above spices even work with beef, just add 2 tablespoons of minced ginger to the paste.