This Laotian version of arroz con pollo is a rich, flavorful, and gorgeous one-pot dish, unusual and quite easy. See page 500 for information on Thai fish sauce (nam pla).
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the rice in a strainer and rinse it well, then soak in cold water to cover.
Step 2
Meanwhile, put the garlic, pepper, salt, turmeric, and nam pla into a food processor or blender. Process until the garlic is pasty and the ingredients are well incorporated, stopping the machine and scraping the sides if necessary.
Step 3
Place a deep skillet or flameproof casserole with a lid over medium-high heat. A minute later, add the duck, skin side down, and brown well, adjusting the heat and rotating the pieces so they brown evenly, 10 to 15 minutes. As they brown, turn them and briefly brown the other side. When they are done, transfer them to a plate and pour off all but a couple tablespoons of the fat.
Step 4
Add the garlic paste to the skillet and cook, stirring constantly, until fragrant, about 15 seconds. Return the duck to the pan and stir to coat with the sauce.
Step 5
Add 3 1/2 cups water to the pan with the duck and bring to a boil. Drain the rice and slowly stir it into the pan. Bring the water to a boil again, cover, turn the heat to medium-low, and simmer until the rice is cooked through, about 20 minutes. Turn off the heat and let the duck and rice sit for 10 minutes. Garnish with the cilantro and serve with lime wedges.
