Duck Larb - Thai duck salad with toasted rice dressing (ลาบเป็ด)
The beautiful gaminess of the duck pairs so well with the herbs, toasted rice powder and chilli flakes.
Servings 2 people
Calories 520kcal
Ingredients
- 2 pieces duck breast with skin skin removed, meat thinly sliced
- 1 stalk lemongrass chopped
- 2 leaves kaffir lime central stem removed
- 2 tsp fish sauce
- ½ tsp sugar
- 1 tsp chilli flakes adjust your spice level
- 1 tbsp toasted rice powder
- 1 tbsp lime juice
- 1 tbsp mint chiffonade
- 1 tbsp culantro (sawtoothed coriander) chiffonade
- 1 tbsp spring onions chiffonade
For Garnish
- 2 pieces toasted red chilli
- 1 tbsp roasted peanuts
- 1 wedge lime
Instructions
- First, if you haven't done so already let's prepare the duck. Remove the skin from the breast and slice them up into small pieces. For the breast meat, also slice thinly so that it cooks quickly.
- Heat up a small pan to medium heat, then add the duck skin to the pan. Render the fat from the skin. When you see oil in the pan, add the torn up kaffir lime leaves and sliced lemongrass.
- Fry the skin in the herb-infused fat until crispy for roughly 5 minutes. Remove the skin and herbs from the pan then set them aside.
- Turn the heat up to high then add the duck meat into the pan stir it around for about 1-2 minutes until the meat is cooked. Avoid overcooking the duck breast.
- Turn off the heat and season the duck with fish sauce, sugar, chilli flakes, toasted rice powder and lime juice. Then add the herbs - mint, culantro and spring onions. Give it a good mix.
- Plate it up and sprinkle the garnish on top.