Duck Larb Salad

Ingredients

• ¾ lb ground duck
• 2 medium shallots
• 3 clove garlic cloves
• 2 whole Thai red chilis
• 3 tbsp low-sodium fish sauce
• 3 tbsp fresh lime juice
• ½ tsp palm sugar
• 2 tbsp toasted rice powder
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 2 whole green onions
• 6 leaves butter lettuce or romaine leaves
• 1 medium cucumber

Instructions

1. 1

   Peel 2 medium shallots and finely mince them into roughly 1/8-inch pieces—you want them small enough to distribute flavor throughout the salad. Peel 3 garlic cloves and mince them finely as well. Slice 2 Thai red chilis lengthwise, remove the seeds if you prefer less heat (leave them in for more spice), then mince into thin strips. Set aside on a small plate.

2. 2

   Wash 0.5 cup fresh mint leaves and 0.5 cup fresh cilantro leaves; gently pat them dry with paper towels and leave them whole. Trim 2 green onions, removing the dark green tops and slicing the pale and light green parts on a sharp bias into 1/4-inch pieces. Set the herbs aside.

3. 3

   Peel 1 medium cucumber with a vegetable peeler, then slice it in half lengthwise. Use a spoon to scoop out the seeds, then thinly slice the cucumber halves on a diagonal into 1/4-inch pieces. Arrange 6 butter lettuce or romaine leaves on a serving platter and set aside.

4. 4

   Set a 12-inch stainless steel skillet over medium-high heat. Once the pan is hot (about 1–2 minutes), add 0.75 lb ground duck without any added oil. Break it apart with a wooden spoon as it cooks, using a chopping motion to separate the meat into small, even pieces. Cook for 4–5 minutes, stirring occasionally, until the duck is cooked through and no pink remains. You should see the meat turn from dark purple to a rich brown, and the skillet should smell deeply savory.

5. 5

   Reduce the heat to medium. Add the minced shallots and garlic to the duck and stir constantly for 30–45 seconds—they should become fragrant and release their sharp, pungent aroma. Then immediately add the minced Thai red chilis and cook for another 30 seconds, stirring.

6. 6

   Pour in 3 tbsp fish sauce, 3 tbsp fresh lime juice, and 0.5 tsp palm sugar. Stir well to dissolve the sugar completely—you'll see the mixture become a glossy, fragrant sauce that coats the duck. Taste and adjust: if you want more saltiness, add another tsp of fish sauce; if you want more acidity, squeeze in a bit more lime juice. The balance should be equally salty, sour, and slightly sweet.

7. 7

   Remove the skillet from heat. Sprinkle 2 tbsp toasted rice powder over the duck mixture and stir gently to combine—this adds a nutty, slightly bitter edge and helps absorb excess moisture, giving the larb better texture.

8. 8

   Spoon the warm duck larb mixture onto the center of the lettuce leaves on your platter. Scatter the whole mint and cilantro leaves, the sliced green onions, and cucumber slices on and around the larb. Serve immediately while the duck is still warm—the heat will slightly wilt the herbs and lettuce, softening their raw edge.

9. 9

   To eat, tear off a piece of lettuce leaf, place a spoonful of larb in the center, fold the leaf around it like a taco, and eat with your hands. This is how larb is traditionally served in Thailand—interactive, casual, and fun.

Tools you’ll need

• 12-inch stainless steel skillet
• wooden spoon
• instant-read thermometer (optional, for verifying duck doneness)
• vegetable peeler
• chef's knife
• cutting board
• paper towels
• small plate
• serving platter

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