Laab Ped (Thai Minced Duck Salad) Nong and Josh

Ingredients

1. Duck and Prep

• Minced Duck Meat: 200 - 400 grams (preferably from breast or leg)

• (Optional extras): Fried duck skin, sliced duck offal (liver, gizzard, heart)

2. The Seasoning Dressing

• Lime Juice: 2 - 3 tablespoons (adjust for desired sourness)

• Fish Sauce: 2 - 3 tablespoons (adjust for saltiness)

• Chili Flakes: 1 - 3 tablespoons (adjust for spice level)

• Khao Khua (Toasted Rice Powder): 2 - 3 tablespoons (Crucial ingredient)

3. Aromatics and Herbs

• Sawtooth Coriander (Culantro), sliced: 1 - 2 tablespoons

• Spring Onion (Scallion), sliced: 1 - 2 tablespoons

• Shallots, sliced: 2 - 3 small heads

• Kaffir Lime Leaves, very finely shredded: 2 - 3 leaves (for fragrance and to counteract gaminess)

• Mint Leaves: 1 small bunch (split between the salad and garnish)

• (Optional extras): Finely minced young galangal (a pinch), finely sliced lemongrass (a pinch)

4. Accompaniments

• Fresh Vegetable Platter: Cabbage wedges, yardlong beans, cucumber slices, Thai basil

• Sticky Rice

Instructions

Step 1: Prep the Duck Skin (Optional)

1. If you have extra duck skin, cut it into small pieces.

2. Render the fat and crisp the skin in a pan over medium heat until golden and crispy. Set the crispy skin aside, keeping some of the rendered fat.

Step 2: Cook the Duck

1. Place a pan over medium heat. You can use a teaspoon of the rendered duck fat or simply use a little water.

2. Add the minced duck meat (and offal if using) to the pan.

3. Stir frequently, breaking up the meat so it doesn't clump.

4. Cook until the duck is fully cooked and slightly dry, but still moist.

5. Turn off the heat and transfer the meat to a bowl, allowing it to cool slightly (it should be warm, not hot, for dressing).

Step 3: Mix the Salad

1. To the warm minced duck, add the Seasoning Dressing: chili flakes, fish sauce, and lime juice. Mix well and taste. It should have a balanced profile of sour, salty, and spicy.

2. Add the Khao Khua (Toasted Rice Powder) and mix thoroughly. The powder will absorb moisture and thicken the salad.

3. Incorporate the Aromatics and Herbs: shallots, culantro, spring onions, kaffir lime leaves, and minced galangal/lemongrass (if using).

4. Gently mix everything together.

5. Add most of the mint leaves and the fried duck skin (if using). Gently fold them into the salad.

Step 4: Serve

1. Transfer the Laab Ped to a serving dish.

2. Garnish the top with the remaining mint leaves and maybe some whole fried dried chilies (optional).

3. Serve immediately alongside sticky rice and the fresh vegetable platter.

Tips for Success

• Fresh Khao Khua: Homemade toasted rice powder makes a significant difference. Toast raw sticky rice with kaffir lime leaves and lemongrass until golden brown, then grind it in a mortar.

• Counteracting Gaminess: If the duck has a strong gamey flavor, the fresh herbs—especially the kaffir lime leaves and minced galangal—are essential to neutralizing it.

• Dress while Warm: Mixing the seasonings while the duck is warm allows the flavors to penetrate the meat better.