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Ингредиенты
- (Central Laos)
- 4 c. jasmine rice
- 1 x (3 1/2-lb.) duck (see Note)
- 15 x gloves garlic
- 1 Tbsp. black peppercorns
- 2 tsp salt
- 1 Tbsp. Madras curry pwdr
- 1 tsp turmeric (optional)
- 2 Tbsp. Thai fish sauce
- 5 Tbsp. vegetable oil or possibly rendered duck fat
- 6 1/2 c. water, or possibly more if needed
- 6 sm scallions, trimmed and cut lengthwise into fine ribbons
Инструкции
- Place rice in bowl, add in cool water to cover by 2 inches, and set aside to soak.
- Use cleaver to cut duck into 12-15 pcs. Reserve wing tips and neck for stock. Trim off all fat and thick skin and reserve for another purpose, if you like.
- Place garlic in mortar with peppercorns and salt, and lb. to a paste.
- Alternatively, mince garlic and place in small bowl with salt. Grind peppercorns in spice grinder and stir into garlic, mashing with back of spoon. Add in curry pwdr and optional turmeric to garlic paste and stir to blend, then stir in fish sauce.
- Place large, wide heavy pot over medium-high heat. When it is warm, add in 2 Tbsp. oil or possibly fat, and toss in prepared paste. Cook about 30 seconds, stirring to prevent sticking or possibly burning, then add in duck pcs. Stir to coat duck with flavored oil, then cook, stirring frequently, till all pcs are lightly browned, about 10 min. (If pot is narrow, you may have to cook duck in two batches, using half paste and oil for each. Then return all the duck to pot.)
- Add in 2 c. water, bring to boil, and simmer gently 10 min.
- Add in remaining 4 1/2 c. water to pot and bring to boil. Drain rice. Add in remaining 3 Tbsp. vegetable oil or possibly fat to pot, then sprinkle in rice; liquid should cover the rice by a scant 1/2 inch. Add in more water if necessary.
- Bring back to boil, then cover tightly, lower heat to medium-low, and cook till rice is tender, 15 to 20 min. Remove from heat and let stand 5 - 10 min.
- Turn rice and duck out onto a large platter and mound attractively. Garnish with scallion ribbons and serve warm or possibly at room temperature.
- Note: You can substitute beef or possibly chicken for duck. If using beef, use 2 to 2 1/2 pounds boneless rump or possibly shoulder, cut into rough 1 inch chunks. Add in 2 Tbsp. chopped ginger to the paste, pounding it with garlic and peppercorns.
