Duck Larb Recipe

Prepare the duck

Pat the duck breast dry with paper towels. Score the skin in a crosshatch pattern through the fat without cutting into the meat (this helps render fat).

Season both sides of the duck breast lightly with 1/4 tsp salt and the 1/4 tsp freshly ground black pepper from the ingredients list.

Render and cook

Place a cold skillet over medium-low heat. Add the duck breast skin-side down (no oil needed if using skin). Cook slowly 8–10 minutes, pressing occasionally with a spatula to render fat, until skin is deep golden and much of the fat has rendered. If using a leaner cut or if the pan sticks, add the 1 tsp neutral oil to the pan before starting.

Flip the breast and cook 3–4 minutes for medium-rare to medium (internal temp ~135–140°F / 57–60°C). Adjust time for desired doneness. Transfer duck to a cutting board and let rest 6–8 minutes to keep juices.

While the duck rests, combine 1.5 tbs fish sauce, 0.5 tbs light soy sauce, 1 tbs lime juice, 2 tsp toasted rice powder, and 0.5 tsp sugar in a small bowl. This will be used to dress the shredded duck (marinade).

When cooled enough to handle, thinly slice the duck across the grain, then chop or shred into bite-size pieces. Toss the warm duck pieces with the prepared dressing so they absorb the flavors.

Thinly slice the 2 shallots and 2 tablespoons green onions. Place them in a bowl of cold water for 5 minutes if you want a milder shallot bite, then drain well.

Finely slice the chilies. Roughly chop the mint (0.5 cup) and cilantro (0.25 cup). Prepare cucumber and lettuce for serving.

Fold the sliced shallots, green onions, chilies, chopped mint, and cilantro into the dressed warm duck. Toss gently to combine, ensuring aromatics are evenly distributed.

Taste the mixture and finish with additional seasoning: add the remaining 2 tbs fresh lime juice, 1 tbs fish sauce (or to taste), 0.5 tsp chili flakes or a splash of prik nam pla if you like it spicy, and 0.5 tsp toasted sesame oil if using. Toss to combine.

Sprinkle the remaining 2 tsp toasted rice powder over the larb and toss once more for texture and nutty aroma. Adjust salt, fish sauce, or lime to balance salty-sour-spicy-sweet.

Let the larb sit 5 minutes so flavors meld, then garnish with extra mint leaves if desired.

Arrange lettuce leaves on a platter with cucumber slices. Spoon duck larb into lettuce cups and serve family-style. Provide extra lime wedges, sliced chilies, and steamed jasmine rice on the side if desired.