Larb Ped Recipe (Thai Duck Salad)
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This authentic larb ped recipe shows you how to make a delicious minced Thai duck salad with a spicy, zesty chili-lime dressing and plenty of fresh herbs. It’s perfect for a summer lunch or light dinner, and it comes together in under 30 minutes.
Tip: You can use this recipe to make any type of minced meat salad; just swap the duck for pork, chicken, or even beef!
What is laab ped
Laab ped is a Thai minced duck salad made with ground or finely chopped duck, fresh herbs, toasted rice powder, fish sauce, and lime. It comes from Isan in northeastern Thailand and has a bold, savory flavor with a balance of heat, acidity, and fragrant herbs.
About this Thai duck salad
This was one of the best-selling salads at my Thai restaurant. It’s really easy to make, and in Thailand, it’s often served as a side dish alongside other Thai dishes.
I chose to fry the duck skin; the crispy texture adds a delicious contrast to the tender ground duck meat and fresh herbs.
I also fry the dried chilies and kaffir lime leaves, and you’ll be surprised how much flavor this extra step adds! As you can see, this authentic recipe brings a unique flavor you won’t find anywhere else.
Ingredient notes & substitutes
You’ll find everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Ground duck – You can swap the protein in this duck larb recipe with anything you like; like fried chicken, tofu, and shrimp.
- Toasted rice powder (khao khua) – Roasted sticky rice ground into a coarse powder; adds a signature nutty crunch to the salad.
- Thai chili flakes – Spicy and smoky; make your own by dry-roasting dried Thai chilies and crushing them.
- White sugar – Just a small amount helps balance the heat, saltiness, and acidity in the dressing.
- Fish sauce – Salty and umami-rich; it’s the main seasoning in the dressing. I always use Megachef brand.
- Lime – Use freshly squeezed juice to give the crispy duck salad its bright, tangy character.
- Scallions, culantro, cilantro – This herb combo adds freshness, fragrance, and a vibrant herbal bite. Customize to taste.
- Kaffir lime leaves – These give a unique citrusy aroma; fry them for extra depth or use them fresh if you prefer.
- Shallots – Thinly sliced shallots bring mild sweetness and a bit of sharpness to the salad.
- Dried chilies (optional) – Fry whole dried chilies for garnish and an extra punch of heat.
How to make larb ped
Step 1: Prep the duck. Peel the skin off the cooked duck and slice it into small pieces. Finely chop the meat and set both aside.
Step 2: Fry the crispy bits. Heat a pan and fry the duck skin until it’s golden and crispy. Scoop it out and let it drain. In the same oil, quickly fry the dried chilies and kaffir lime leaves until fragrant, then set them aside too.
Step 3: Cook the meat. Add the minced duck meat to a dry pan (no oil needed) and cook until done. Transfer it to a big mixing bowl.
Step 4: Toss the salad. Add lime juice, fish sauce, sugar, chili flakes, and toasted rice powder to the bowl. Mix well. Toss in the crispy skin, fried herbs, shallots, and fresh herbs. Give it all a gentle mix and serve right away.
Serving tip
Serve with jasmine rice or sticky rice. You can also serve it in lettuce wraps for a light, low-carb meal. Serve it with grilled or fresh vegetables, or alongside som tam for a complete meal.
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Larb Ped Recipe (Thai Duck Salad)
Equipment
- Knife and cutting board
- Wok or frying pan
- Sieve or wire rack
- Large mixing bowl
Ingredients
- 10 oz ground duck
- 1 1/2 tablespoon lime juice
- 1/2 teaspoon white sugar
- 1/2 tablespoon fish sauce
- 1/2 teaspoon red chili flakes
- 1/2 tablespoon toasted rice powder
- 3/4 cup Thai shallots, thinly sliced
- 4 kaffir lime leaves
- 2 tbsp green onions, chopped
- 2 tbsp cilantro, chopped
- 2 dried chilies, optional, adjust to taste
Instructions
- Prep the duck: Remove the skin and slice it into small pieces. Finely mince the duck meat and set aside.
- Fry the duck skin: Add the duck skin to a wok or pan and fry in its own fat until crispy. Remove and drain on a sieve or paper towel.
- Fry the aromatics: In the same pan, fry dried chilies and kaffir lime leaves for a few seconds until fragrant. Remove and drain.
- Cook the meat: In a clean pan (no oil needed), cook the minced duck meat until no longer pink. Transfer to a large mixing bowl.
- Make the dressing: Add lime juice, fish sauce, sugar, red chili flakes, and toasted rice powder to the bowl. Mix well.
- Toss and serve: Add shallots, scallions, herbs, and crispy duck skin. Toss everything together and serve right away.
Notes
- Use the nutrition card in this recipe as a guideline.
- Serve with jasmine rice, sticky rice, or in lettuce wraps.
- Taste-test and adjust the spice if needed.
- Feel free to replace the duck with other protein like chicken, pork, or beef.
Frequently asked questions
Can I make this ahead of time?
Yes, you can prep the duck meat, herbs, and dressing a few hours in advance and keep them stored separately in the fridge. But for the best texture, fry the duck skin just before serving so it stays perfectly crispy.
Is this recipe gluten-free?
Yes, all ingredients are gluten-free. However, make sure to double-check the labeling of your fish sauce brand to ensure it is gluten-free.
