My father was known for his duck laab (also spelled larb), and he’d go the extra mile to make it. He would source a whole duck from his Amish farmer friend, meticulously debone it and grind it up. It was a true a labor of love. My version is inspired by dad’s traditional Laotian laab, except I use skin-on duck breasts that are grilled over an open hardwood fire until crispy, juicy and smoky. There are many variations of laab and the key to this version of the dish is the finely chopped lemongrass, which has a floral fragrance that helps cut through the richness of the duck.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Four 7-ounce skin-on duck breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup toasted rice powder
- 1/3 cup chopped lemongrass
- 1/4 cup fish sauce
- 1/4 cup chopped shallots
- 3 to 4 Thai bird chiles, chopped
- Juice of 3 limes
- 2 cloves garlic, minced
- 1/3 cup bean sprouts
- 1/3 cup matchstick-sliced carrots
- 1/3 cup fresh cilantro leaves, chopped
- 1/3 cup finely chopped scallion
- 10 to 12 fresh mint leaves
- 10 to 12 Thai basil leaves
- Purple radishes, sliced, for garnish
- Watermelon radishes, sliced, for garnish
- 10 to 12 butter lettuce leaves
Instructions
- Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.
- Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides.
- Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes.
- Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.
- On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 1491 mg |
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 1491 mg |