Duck and Yellow Rice

Joseph and Joyanna

"This impressive dinner-party dish from Laos will wow your guests; they won't believe how easy it is! Serve a green salad on the side for a unique and flavorful family meal instead. Chicken substitutes well for the duck."
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Ingredients

1 h 20 m servings 543 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 80.3g
  • 26%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Substitution Suggestion
  • If using chicken, cut 2 pounds of meat into 1-inch chunks. The above spices even work with beef, just add 2 tablespoons of minced ginger to the paste.

Reviews

Read all reviews 5
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a whole lot of work for just average results.

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

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.

Very good, even my 2 yr old loved it. Will make again, very easy. I cooked the duck the night before in the crock pot; it was easy to skin the next day. I used regular white rice.

Tough call. It turned out very delicious. When I prepared it I did not use the entire amount of soy sauce, [unsure of the exact amount to use, since it said "drizzle"], and I needed to add som...

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