AT A GLANCE
|01||Heat vegetable oil in a wok until hot. Add half the shallot and stir occasionally until golden (5-7 minutes). Remove with a slotted spoon, drain on absorbent paper, set aside.|
|02||Add duck skins to oil and turn occasionally until crisp and golden (2-4 minutes), drain on absorbent paper (discard oil), set aside.|
|03||Add duck skins to oil and turn occasionally until crisp and golden (2-4 minutes), drain on absorbent paper (discard oil), set aside.|
|04||Dry-roast galangal in a small frying pan over high heat until fragrant and toasted (4-6 minutes). Pound in a mortar and pestle until finely ground, set aside.|
|05||Add rice to frying pan and cook over high heat, shaking occasionally, until toasted (3-5 minutes). Finely grind in a mortar and pestle, set aside.|
|06||Heat a wok over high heat. Add minced duck and 60ml water and stir continuously until duck is cooked through (3-4 minutes). Remove from heat, add remaining ingredients, ground galangal and 1 tsp ground rice, toss to coat. Adjust seasoning to taste (it should taste sour and salty) and serve scattered with extra ground rice, fried shallot, duck skins and extra mint, with lettuce wedges.|
Note Ask your butcher to mince the duck breasts for you and reserve the skin.