Ember Smoked Duck Recipe

Rinse and toast rice

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear. Drain well. In a heavy-bottomed clay pot or a 3–4 quart ovenproof pot, heat 1 tbs neutral oil and 1 tbs butter over medium heat. Add the drained rice and toast, stirring, for 2–3 minutes until some grains become slightly translucent and aromatic.

Add liquids and season

Stir in 2.25 cups stock, 0.25 cup water, 1/2 cup coconut milk (if using), and 1 tsp salt. Sprinkle 1/2 tsp turmeric (if using) into the pot and stir once to combine. Bring to a gentle simmer over medium heat.

Simmer in clay pot

Once simmering, reduce heat to low so the liquid is barely bubbling. Cover with a tight-fitting lid and cook gently for 12–15 minutes, or until liquid is absorbed and rice is tender. Do not lift the lid during this time. Remove from heat and let rest, covered, for 10 minutes to finish steaming.

Prep ingredients

While the rice cooks, thinly slice the smoked duck breast into 1/4-inch slices. Peel and thinly slice the white onion. Core, seed and slice the red bell pepper into 1/2-inch strips. Cut fresh pineapple into 1/2-inch dice until you have about 1 cup. Roughly chop 1/2 cup basil and reserve 1/4 cup for garnish. Slice scallions thinly on the bias.

Sauté aromatics and pineapple

Heat a large skillet over medium-high heat with 1 tbs neutral oil. Add sliced white onion and cook 3–4 minutes until softened and beginning to color. Add red bell pepper and cook 2 minutes more until just tender. Push vegetables to one side of the pan and add pineapple dice; cook without stirring for 1-2 minutes to caramelize, then stir everything together.

Add duck and season

Add the sliced smoked duck to the skillet and stir to combine, warming the meat through for 1–2 minutes. Sprinkle 2 tsp curry powder, 1/2 tsp freshly ground black pepper, and 1/4 tsp chili flakes (if using) over the mixture. Stir to coat and cook 30–60 seconds to bloom the spices.

Make the sauce

In a small bowl whisk together 1.5 tbs soy sauce, 1 tsp fish sauce (optional), 1 tsp brown sugar, and 1 tbs lime juice. Pour the sauce into the skillet with the duck, onions, peppers, and pineapple. Stir and cook 1–2 minutes until sauce reduces slightly and everything is well glazed.

Finish with basil and cashews

Turn off the heat and fold in the chopped 1/2 cup basil and 1/2 cup roasted cashews. Taste and adjust seasoning—add more soy sauce or lime juice as needed.

Fluff rice and combine

Gently fluff the rested rice in the clay pot with a fork. Either leave the rice in the clay pot as a bed and spoon the duck mixture over the top, or fold the duck mixture into the rice directly in the pot for even distribution. If folding in, do so gently to keep grains separate.

Garnish and serve

Scatter the reserved 1/4 cup basil and sliced scallions over the top. Drizzle 1/2 tsp toasted sesame oil if using. Serve hot straight from the pot so the rice retains warmth and a slight crust at the bottom (if using a clay pot on the stove, you may briefly return to low heat for 1–2 minutes to crisp the bottom).