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1
Put the rice in a strainer and rinse it well, then soak in cold water to cover.
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2
Meanwhile, put the garlic, pepper, salt, turmeric, and nam pla into a food processor or blender.
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3
Process until the garlic is pasty and the ingredients are well incorporated, stopping the machine and scraping the sides if necessary.
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4
Place a deep skillet or flameproof casserole with a lid over medium-high heat.
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5
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.
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6
As they brown, turn them and briefly brown the other side.
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7
When they are done, transfer them to a plate and pour off all but a couple tablespoons of the fat.
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8
Add the garlic paste to the skillet and cook, stirring constantly, until fragrant, about 15 seconds.
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9
Return the duck to the pan and stir to coat with the sauce.
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10
Add 3 1/2 cups water to the pan with the duck and bring to a boil.
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11
Drain the rice and slowly stir it into the pan.
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12
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.
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13
Turn off the heat and let the duck and rice sit for 10 minutes.
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14
Garnish with the cilantro and serve with lime wedges.
