Larb Ped (Spicy Minced Duck Salad)
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Ingredients
- 2 duck breast fillets
- 3 shallots, finely sliced
- 2 tbsp fish sauce
- 2 fresh lime
- 2 tbsp toasted rice powder
- 1 tsp dried red chilli flakes
- 15 g fresh mint leaves
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 231 kcal
- Protein
- 16.6 g
- Carbohydrate
- 8.2 g
- of which sugars
- 2.8 g
- Fat
- 14.3 g
- of which saturates
- 4.3 g
- Fibre
- 2.3 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the duck breasts, including the skin, with a sharp knife until coarsely minced.
- 2
Heat a dry pan over a medium-high heat and cook the duck for 6 minutes, breaking it up, until browned and cooked through with no pink remaining.
- 3
Take off the heat and stir in the shallots while the duck is still warm.
- 4
Season with the fish sauce and a good squeeze of lime juice.
- 5
Stir in the toasted rice powder and chilli flakes.
- 6
Fold through the mint leaves and coriander, and serve with sticky rice.
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