Larb Ped (Thai Duck Salad)
This authentic larb ped recipe is a bold minced Thai duck salad with a zesty chili-lime dressing. It’s gluten-free and ready in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz ground duck
- 1 1/2 tablespoon lime juice
- 1/2 teaspoon white sugar
- 1/2 tablespoon fish sauce
- 1/2 teaspoon red chili flakes
- 1/2 tablespoon toasted rice powder
- 3/4 cup Thai shallots (thinly sliced)
- 4 kaffir lime leaves
- 2 tbsp green onions (chopped)
- 2 tbsp cilantro (chopped)
- 2 dried chilies (optional, adjust to taste)
Instructions
- 1
Prep the duck: Remove the skin and slice it into small pieces. Finely mince the duck meat and set aside.
- 2
Fry the duck skin: Add the duck skin to a wok or pan and fry in its own fat until crispy. Remove and drain on a sieve or paper towel.
- 3
Fry the aromatics: In the same pan, fry dried chilies and kaffir lime leaves for a few seconds until fragrant. Remove and drain.
- 4
Cook the meat: In a clean pan (no oil needed), cook the minced duck meat until no longer pink. Transfer to a large mixing bowl.
- 5
Make the dressing: Add lime juice, fish sauce, sugar, red chili flakes, and toasted rice powder to the bowl. Mix well.
- 6
Toss and serve: Add shallots, scallions, herbs, and crispy duck skin. Toss everything together and serve right away.