Duck and Yellow Rice

Ingredients

• 1 tablespoon curry powder yellow
• 4 pound duck 
• 15 cloves garlic minced
• 6 small green onion thinly sliced
• 1 teaspoon ground turmeric 
• 4 cups jasmine rice uncooked
• 2 teaspoons salt 
• 2 tablespoons soya sauce 
• 5 tablespoons vegetable oil 
• 6.5 cups water 
• 1 tablespoon peppercorns whole

Equipment

• bowl
• pot

Directions

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.
3. Drizzle in the soy sauce as you continue to smash. Set spice aside.
4. Cut the duck into a dozen pieces, removing the fat and thick skin.
5. Drain soaking rice, and set aside.
6. 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.
7. Pour in 2 cups water, bring to a boil, and simmer 10 minutes.
8. Pour in remaining water and vegetable oil; return contents to boil.
9. 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.
10. Remove pot from heat.
11. Let stand, covered, 5 to 10 minutes. Turn out onto serving platter, and garnish with green onions.