Thai · Lunch
Spicy Ground Duck Salad
Ground duck seared until crisp and browned, tossed warm over shallot, mint, cilantro and toasted rice powder in a dressing of lime juice, fish sauce and dried chili. Served over lettuce leaves, this larb-style salad balances rich duck fat against sharp acidity and smoky heat.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
25.8gProtein
28.4gFat
11.4gCarbs
2.6gSugar
2.1gFiber
1120mgSodium
146mgChol
9.9gSat Fat
510mgPotassium
60mgCalcium
3.4mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Thinly slice the shallot and scallion, roughly chop the cilantro, tear the mint, and arrange lettuce leaves on a plate.
2
Toast the jasmine rice in a dry skillet over medium heat for 3-4 minutes, shaking often, until deep golden and fragrant. Grind to powder.
3
Sear the ground duck in a skillet over medium-high heat with oil, breaking into small crumbles, for 5-6 minutes until no pink remains and edges are crisp.
4
Off heat, stir fish sauce, lime juice and crushed dried chili into the warm duck. Fold in shallot, scallion, cilantro, mint and toasted rice powder until combined.
5
Plate
Pile the larb onto lettuce leaves and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground duck
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 1 tsp1 tsp dried chili
- 2 tbsp2 tbsp toasted rice powder
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 6-8 lettuce leaves
- 2 tsp2 tsp vegetable oil
