Duck and Yellow Rice

    1 hour 20 mins

    This dish always impresses. Chicken substitutes well for the duck.

    6 people made this

    Serves: 8 

    • 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 duck fat
    • 6 1/2 cups water
    • 6 green onions, thinly sliced

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    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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    Reviews and ratings
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    Reviews in English (6)


    a whole lot of work for just average results.  -  19 Mar 2006  (Review from Allrecipes US | Canada)


    very easy dish, and the flavor is wonderful. I made it with wild duck which can be a bit gamey but it came out amazing  -  17 Nov 2006  (Review from Allrecipes US | Canada)


    I didn't think it was that much work but I was looking for something with a bit more flavour. If I made it again, I would add some cilantro.  -  30 Dec 2008  (Review from Allrecipes US | Canada)