Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Cook the Duck
In a pan over medium heat, sear the Muscovy duck breast skin-side down for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes until cooked to desired doneness. Remove from heat and let it rest.
Prepare the Dressing
In a bowl, combine lime juice, fish sauce, and fried chili flakes. Stir well to combine.
Shred the Duck
Once the duck has rested, thinly slice or shred the meat and place it in a large mixing bowl.
Mix Ingredients
Add the sliced shallots, Vietnamese coriander, mint leaves, and the dressing to the shredded duck. Toss everything together until well combined.
Serve
Serve the duck laab on a plate with sliced cucumber on the side. Enjoy!