Larb Ped (duck Salad) Recipe

Score and season duck

Pat the duck breasts dry. Using a sharp knife, lightly score the skin in a diamond pattern without cutting into the meat. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Render skin and sear

Place a cold heavy skillet (preferably cast iron) over medium-low heat. Add the duck breasts skin-side down (no oil initially). Cook slowly for 8–10 minutes until much of the fat has rendered and the skin is deep golden brown and crisp. Spoon off excess fat into a heatproof container as you render.

Finish duck

Turn the breasts skin-side up, add 1 tbs neutral oil if pan is dry, increase heat to medium and sear for 1–2 minutes to color the meat side. Transfer to a cutting board and let rest for 6–8 minutes. Slice thinly across the grain into bite-sized pieces just before tossing into the salad.

Whisk together 3 tbs fresh lime juice, 2 tbs fish sauce, 1 tsp chile flakes (or chopped chilies) and 1 tsp palm sugar in a small bowl until the sugar dissolves. Taste and adjust balance — it should be bright, salty, sour and a little sweet.

Prepare shallots and garlic

Peel and thinly slice 2 shallots. Mince 2 garlic cloves very finely (or bruise and thinly slice if you prefer milder garlic presence). Place shallots in cold water for 5 minutes if you want to mellow them, then drain well.

Prepare lemongrass

Peel away the tougher outer layers of 1 stalk of lemongrass, trim and finely mince the white bottom section until you have about 2–3 tbs of finely chopped lemongrass. If fibers are tough, chop extremely fine or pound in a mortar and pestle briefly.

Chop herbs

Roughly chiffonade or coarsely chop 6 Thai basil leaves, 0.5 cup cilantro and 0.25 cup mint leaves. Combine and set aside.

Toast rice and make rice powder (if not pre-made)

If you do not have pre-toasted rice powder, dry-toast 1/3 cup glutinous (sticky) or jasmine rice in a skillet over medium heat, stirring constantly, until golden brown and aromatic (4–6 minutes). Let cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tbs for the recipe.

Combine salad components

In a large mixing bowl, add the sliced duck pieces, thinly sliced 1/2 red onion, sliced 2 scallions, 1/2 cucumber (optional), chopped herbs (basil, cilantro, mint), 2 tbs toasted rice powder and the finely chopped lemongrass.

Dress and toss

Pour the chili–lime dressing over the duck and herb mixture. Add the minced garlic and drained sliced shallot. Toss gently but thoroughly with tongs or spoons so the dressing and rice powder coat everything evenly. Taste and adjust seasoning with additional fish sauce, lime juice or a pinch of sugar as needed.

Plate and garnish

Transfer the larb to a serving platter or individual plates. Garnish with extra herbs and lime wedges. Serve with lettuce or cabbage leaves for wrapping. Serve immediately while duck is still slightly warm for best texture.