Larb ped (minced duck salad)

AT A GLANCE

  • Serves 4 people

  • For shallow-frying: vegetable oil
  • 8 large red shallots, thinly sliced
  • 600 gm coarsely minced duck breasts (about 3 breasts), skin reserved (see note)
  • 15 gm (3cm piece) galangal, sliced
  • 1 tbsp white glutinous rice
  • 2 garlic cloves
  • 60 ml (¼ cup) lime juice
  • 60 ml (¼ cup) fish sauce
  • 1 tbsp light palm sugar, crushed or white sugar
  • ½ cup (firmly packed) coriander, finely chopped
  • ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve
  • 3 tsp roasted dried chilli flakes, or to taste
  • To serve: iceberg lettuce wedges
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.

Topics:

THAI, SALAD, RICE, SIDE DISH, SUMMER, SHALLOTS, GALANGAL, DUCK, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

PALE DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Feb 2011

Feb 2011

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