Laab Ped is my absolute favourite dish. I love duck, and it’s perfect in this textured, fragrant, spicy plate of deliciousness. The tender, succulent duck pairs beautifully with aromatic herbs and spices, creating a pleasant explosion of flavour with each bite, offering a delicious blend of heat and freshness.
Laab, often spelled “larb,” is a popular meat salad common in Laos and Thailand. It originated in Laos and is regarded as the country’s national dish. Laab typically includes meat, such as pork, chicken, beef, or duck, which is seasoned with lime juice, fish sauce, roasted ground rice, fresh herbs, and chilli.
2 duck breasts
3-4 cloves of garlic, finely diced
3 lemongrass, soft white only, finely diced
2-4 Asian shallots (60g), halved and finely sliced
Bunch of mint, chopped
Bunch of coriander, chopped
Kaffir lime leaf, finely shredded
3 T fish sauce
2 T fresh lime juice
2 T Khao Khua (roasted rice powder)**
1 tsp chilli flakes (or to taste)
Whole dried chillies fried in hot oil (optional)
Bean sprouts (optional)*
Fried shallots (optional)*
Method
You can choose whether to leave the skin on the duck breasts or remove it. Some people opt to remove the skin, crisp it up, and use it as a garnish for the laab. I prefer to leave the skin on and render the fat.
To render duck breast skin, start with a cold pan and place the duck breast skin-side down without adding any oil. Starting on low, gradually increase the heat to medium, allowing the fat to render out and the skin to become crispy.
After the skin is crispy, flip the duck breasts over and cook them to your desired level of doneness.
Once cooked, remove the duck from the pan and roughly chop it into small pieces.
Discard most of the oil from the pan, then add the garlic and lemongrass. Cook them gently without browning for about a minute, and then remove the pan from the heat.
Allow the pan to cool slightly, then add the diced duck, roasted rice powder, chilli flakes, sliced shallot, herbs, lime leaf, and bean shoots, if using. Toss everything together well.
Add the fish sauce and lime juice, and toss once more to combine and serve. Laab is often enjoyed at room temperature but can also be served warm or cold.
To serve
Serve laab with sticky rice, fresh vegetables such as beans, cucumber and tomato, or lettuce cups. Garnish with dried chillies and fried shallots.
Notes:
Roasted rice can be purchased in many Southeast Asian countries, or you can make it at home.
How to make Khao Khua
Khao Khua is traditionally made by toasting glutinous (sticky) rice. However, you can also use regular long-grain rice, such as jasmine rice, if you can’t find glutinous rice.
To prepare it, heat a wok on low heat without any oil and add the rice. Stir the rice continuously until it begins to brown and emits a popcorn-like aroma, which should take approximately 10-15 minutes. Once the rice is toasted, let it cool, then grind it into a powder using a mortar and pestle and set it aside.
*Fried shallots can be purchased in many Asian grocery stores. This is optional and not necessary to make a delicious laab.
*Bean sprouts are optional. I love the crunch of sprouts, so I add a handful to my laab if I have them.
Other recipes you might like – Laos Larb Kai / Tamarind Fish / Thai Banana Blossom Salad / Larb Moo Tod /Green Mango Salad /Fish Amok
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