Larb Ped Recipe (Thai Duck Salad)
This authentic larb ped recipe is a bold minced Thai duck salad with a zesty chili-lime dressing. It’s gluten-free and ready in under 30 minutes.
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.
Calories: 647kcal | Carbohydrates: 11g | Protein: 19g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 113mg | Sodium: 461mg | Potassium: 513mg | Fiber: 2g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 4mg
