Thai cuisine · Meat & Kebab

Laab Ped

Fried duck breast, cut small and tossed Isaan-style with toasted rice powder, chili, lime and mint.

Ingredients · for 4 servings

• 2 duck breasts (approx. 300 g each)
• 3 tbsp jasmine rice (raw, for toasted rice powder)
• 4 shallots
• 3 spring onions
• 1 bunch mint
• 1 bunch cilantro
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tsp chili flakes
• 1 tsp palm sugar
• 4 lettuce leaves

Instructions

1. Toast the raw jasmine rice in a dry pan over medium heat for 8-10 min, stirring, until golden brown and nutty, then pound in a mortar into a coarse powder.
2. Score the duck breast skin in a diamond pattern, place the fillets skin-side down in a cold pan and render for 8 min over medium heat until the skin is crisp.
3. Turn the breasts and cook for another 3-4 min until still pink in the center, then rest for 5 min and cut into small, roughly 1 cm pieces.
4. Cut the shallots into fine strips and the spring onions into rings, and roughly pick the mint and cilantro leaves.
5. Stir together fish sauce, lime juice, palm sugar and chili flakes in a bowl until the sugar dissolves, then toss the still-warm duck with the shallots and spring onions in it.
6. Gently fold in the toasted rice powder and herbs and serve the laab immediately with lettuce leaves and sticky rice while the meat is still warm.