Note: Chicken breast, beef chuck, pork loin or shoulder, or even firm fish can be substituted for the duck. Toasted glutinous rice powder can be purchased at Thai grocers. Thai red chile powder can be found in Asian grocers, or you can substitute red chili flakes. This dish is extremely hot. You can tone down the heat to suit your taste if desired.
Harold Dieterle's Duck Larb Recipe
For the Pickled Read Onions:
1 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
2 teaspoons kosher salt
1 large onion, peeled cut into 1/4- to 1/8th-inch rings, base reserved
1/2 cup glutinous or short grain rice
1 tablespoons vegetable or canola oil
1 pound duck meat from legs or breasts, well-chilled, cut into 1-inch cubes
1 medium shallot, finely minced (about 2 tablespoons)
2 large cloves garlic, finely minced (about 1 tablespoon)
2 teaspoons finely minced fresh ginger
1 stalk lemongrass, tender bottom portion finely minced (about 1 tablespoon)
1 tablespoon Thai dried ground chile
1/2 cup long bean or green beans cut into 1-inch segments
1 1/2 cups mixed basil, mint, and cilantro leaves
2 tablespoons fish sauce
2 tablespoons lime juice
Romaine lettuce leaves for serving
Combine rice vinegar, water, sugar, and salt in a small saucepan and bring to a boil. Add onions and onion bottom. Cover pot and remove from heat. Allow onions to pickle for at least 1 hour before using. Pickled onions can be stored in a sealed container covered in brine in the refrigerator for at least 2 weeks.
Heat rice in a dry 10-inch skillet over medium-high heat, tossing and stirring constantly until deep golden brown, about 5 minutes. Transfer to a spice grinder and grind into a fine powder. Set aside.
Grind duck through the course plate of a food grinder, or by pulsing in a food processor 1/2-pound at a time with 10 to 12 one second pulses.
Heat oil in a 12-inch skillet over high heat until lightly smoking. Add duck and cook, stirring occasionally, until no longer pink and fat has mostly rendered. Drain fat and return duck to skillet. Add shallot, garlic, ginger, lemongrass, and half of chile. Cook, stirring occasionally, until aromatic, about 1 minute. Add long beans and red onions and continue to cook, stirring constantly, for 1 minute. Add herbs, fish sauce, and lime juice, and toss to combine. Taste for heat and add remaining chile powder if desired.
Place lettuce leaves with cupped side facing up on a serving platter. Spoon larb into lettuce leaves, sprinkle with toasted rice powder, and serve.
Meat grinder or food processor; spice grinder
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||9%|
|Total Sugars 17g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|