Duck Laab

Ingredients

NOTE: Text in **[brackets]** indicates Coby's variation to Suwanee's recipe

• 5 lbs whole duck, fat trimmed, and meat chopped to ground meat (no feet or head on the duck)
• 8 cloves garlic, thinly sliced
• ½ cup avocado or vegetable oil
• 2 cups shallot, chopped in long and thin slices
• 1 ½ cups fresh lemongrass, chopped into small thin small pieces (10-20 stalks), some for garnish
• **[10]** large kaffir lime leaves, some for garnish
• 15 dried long chilies
• 2 cups cilantro, chopped into chunky pieces, plus extra for garnishing and presentation
• 1 ½ cups mint leaves, torn into large pieces
• 1 cup green onions, chopped into ¼ inch in length
• **[5]** fresh Thai bird's eye chilis, red pepper
• **[5]** small sweet bell peppers, sliced long and thin
• 5 tsp dried chilies, ground or flakes, portioned into 1 teaspoon servings for each platter to use for desired spice level
• ½ cup fish sauce (divided) 2-3 tbsp will be used to cook the meat and the rest for the salad
• 1 cup fresh lime juice
• ⅓ cup sugar
• ½ cups sticky or jasmine rice for dry toasting. Use long grains, Thai rice (from Thailand) only, please
• ½ cup water, as needed for the ground meat

Garnishes

• Purple cabbage, hearts of romaine lettuce, Persian or English cucumbers, chili flake

Instructions

1. 1
   Toast uncooked sticky rice in a medium pan until it’s a light golden brown. Let it cool, then grind it into a coarse powder using a spice grinder, and set it aside. (8-10 minutes)
2. 2
   Prepare the duck by removing any feathers or blemishes, rinsing it, and patting it dry with paper towels. (4-5 minutes)
3. 3
   Trim the fat around the skin and set it aside. (8-10 minutes)
4. 4
   Cut the lean duck meat into small pieces, then use a heavy cleaver to chop it until it reaches a ground meat consistency. (10-12 minutes)
5. 5
   In a medium wok or skillet over medium-high heat, add only the duck fat and skin — no oil is needed. Let it render until the skin and fat are crispy and golden brown, then scoop them out and save the duck oil for later. (8-9 minutes)
6. 6
   Add a bit of duck oil and sauté minced garlic in the same wok for about 15-20 seconds. Then, add the ground duck and cook for 5-7 minutes until it’s slightly browned. Pour in some stock or water along with 1-2 tablespoons of fish sauce to season, then remove from heat and let it cool. (10-12 minutes)
7. 7
   Chop the toasted herbs and fresh aromatics finely and combine them in a large bowl. Stir everything together with a wooden spoon or spatula. (6-8 minutes)
8. 8
   Mix in the cooked duck and season with fish sauce, lime juice, MSG, fresh and toasted chilies, and sugar. Adjust to taste. (3-4 minutes)
9. 9
   Finish the salad with a sprinkle of toasted rice powder. Done.