Ingredients
Units
Scale
- The Herbs:
- 2 tsp. chopped Cilantro, including the stems (and roots, if available)
- 2 1/2 tsp. chopped Spearmint
- 3 tsp. chopped Lemongrass, outer parts removed and the white part only
- 1 1/2 tsp. chopped fresh Dill
- 2 tsp. shredded fresh Kaffir Lime Leaves
- 2/3 cup chopped Shallots
- 3 1/2 Tbsp. chopped Scallions
- ***
- The Seasonings:
- 1 Tbsp. roasted Chili Flakes – Use dried Chilies de Arbol that have been dry roasted in a hot pan, then coarsely ground in a spice blender or with a mortar and pestle
- 5 Tbsp. Red Boat 40 fish sauce combined with 2 mashed Ortiz Anchovy fillets
- 5 Limes (juice only)
- 1/2 Tbsp. MSG (optional but recommended)
- 4 Tbsp. freshly-ground roasted Sticky Rice
- 3 Tbsp. chopped Garlic
- ***
- The Meat:
- 1 whole Duck, about 5 lb. – the skin, meat and innards are removed and finely-chopped by hand and should yield:
- 23 oz. Duck Meat
- 3 oz. Innards (Heart, Liver and Gizzards)
- 8 oz. Skin
- Keep the Carcass, Wings and Neck for another recipe – I love making duck soup from them!
Instructions
- In a medium-hot Wok, add the Garlic and Duck Skin. There is no need to add oil as the Skin will render its own fat. Stir-fry until the Skin and Garlic are brown. As it cooks the Skin will shrivel up.
- Remove about 3 Tbsp. of the rendered duck fat, then turn up the heat a bit – add the innards and duck meat, stir-fry until JUST cooked – keep it juicy, do NOT let the meat become dry.
- Once cooked, remove from the Wok and place into a mixing bowl. The fat and meat juices will help keep the dish moist. If you find that the meat is on the dry side, add the 3 Tbsp. of reserved fat.
- Add the seasonings in the order listed in the instructions. It is best to add a little at a time, tasting to correct spiciness, saltiness and sourness to your personal taste. Once the ground roasted sticky rice is added, it will absorb most of the juices.
- Add the herbs and mix well – serve immediately garnished with more herbs and chiles, as you see fit. All larbs go well with crispy and crunchy pickled vegetables served on the side.
