Larb Ped Recipe (Thai Duck Salad)

Ingredients

• 10 oz ground duck
• 1 1/2 tablespoon lime juice
• 1/2 teaspoon white sugar
• 1/2 tablespoon fish sauce
• 1/2 teaspoon red chili flakes
• 1/2 tablespoon toasted rice powder
• 3/4 cup Thai shallots (thinly sliced)
• 4 kaffir lime leaves
• 2 tbsp green onions (chopped)
• 2 tbsp cilantro (chopped)
• 2 dried chilies (optional, adjust to taste)

Steps

1. 1

   Prep the duck: Remove the skin and slice it into small pieces. Finely mince the duck meat and set aside.

2. 2

   Fry the duck skin: Add the duck skin to a wok or pan and fry in its own fat until crispy. Remove and drain on a sieve or paper towel.

3. 3

   Fry the aromatics: In the same pan, fry dried chilies and kaffir lime leaves for a few seconds until fragrant. Remove and drain.

4. 4

   Cook the meat: In a clean pan (no oil needed), cook the minced duck meat until no longer pink. Transfer to a large mixing bowl.

5. 5

   Make the dressing: Add lime juice, fish sauce, sugar, red chili flakes, and toasted rice powder to the bowl. Mix well.

6. 6

   Toss and serve: Add shallots, scallions, herbs, and crispy duck skin. Toss everything together and serve right away.