Recipe for Lao Yellow Rice and Duck

Instructions: Place rice in bowl, add cold water to cover by 2 inches, and set aside to soak.

Use cleaver to cut duck into 12-15 pieces. Reserve wing tips and neck for stock. Trim off all fat and thick skin and reserve for another purpose, if desired.

Place garlic in mortar with peppercorns and salt, and pound 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 curry powder 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 hot, add 2 tablespoons oil or fat, and toss in prepared paste. Cook about 30 seconds, stirring to prevent sticking or burning, then add duck pieces. Stir to coat duck with flavored oil, then cook, stirring frequently, until all pieces are lightly browned, about 10 minutes. (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 2 cups water, bring to boil, and simmer gently 10 minutes.

Add remaining 4 1/2 cups water to pot and bring to boil. Drain rice. Add remaining 3 tablespoons vegetable oil or fat to pot, then sprinkle in rice; liquid should cover the rice by a scant 1/2 inch. Add more water if necessary.

Bring back to boil, then cover tightly, lower heat to medium-low, and cook until rice is tender, 15 to 20 minutes. Remove from heat and let stand 5 to 10 minutes.

Turn rice and duck out onto a large platter and mound attractively. Garnish with scallion ribbons and serve hot or at room temperature.

Note: You can substitute beef or chicken for duck. If using beef, use 2 to 2 1/2 pounds boneless rump or shoulder, cut into rough 1 inch chunks. Add 2 tablespoons minced ginger to the paste, pounding it with garlic and peppercorns.