Thai
Far Flung
From
Far Flung
season
0
episode
0
Duck Larb
With
Gary Mehigan
Lao duck larb with toasted ground rice, banana flower and Szechuan pepper.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Duck breast minced fine and tossed with toasted ground rice, shredded banana flower and a hit of Szechuan pepper for warmth. Lemon and lime juice brighten; bird's-eye chilli adds heat. Laotian larb done with discipline and bite.
Larb (or laap) is the Lao national dish, a meat salad that travels south into northern Thailand as the Isan-style larb served across Bangkok street stalls. The defining ingredient is khao khua, raw sticky rice toasted in a dry pan until deep gold then ground to a coarse powder; the rice acts as a thickener for the dressing and adds a roasted-cereal note that defines the dish.
Duck breast, finely minced rather than ground, gives the larb a richer body than the traditional chicken or pork. Keep the skin and add extra fat to the mince so the salad reads as luxurious rather than lean. Cook the meat hard and fast in a wok with a splash of stock so the proteins seize and the meat stays in distinct pieces.
Banana flower (peeled to the pale inner heart, sliced thin and held in lemon water to prevent browning) is the textural foil. Substitute shredded white cabbage if banana flower is impossible to source. Mint and coriander by the fistful; toasted rice ground in a mortar; fish sauce, lime juice and sugar to dress. Eat with sticky rice and raw vegetables for scooping.
Ingredients
- 2 duck breast plus extra skin if available
- ¼ cup short grain rice
- 2 lemons
- 1 banana flower
- 2 tsp prickly ash or szechuan pepper
- pinch salt
- ½ tablespoon castor sugar
- 1 lime, juiced
- 1 chilli, finely sliced, including seeds
- 1cm galangal, peeled
- 1 tblp fish sauce
- Small handful mint, picked
- Small handful coriander, leaves picked
- Small handful Thai basil, leaves picked
- 3 saw tooth coriander, leaves picked
- 2 banana shallots, thinly sliced
- 2 lime leaves, shredded finely
- 2 spring onion, finely sliced white and light green only
- 2 stalks lemongrass, finely shredded, tender white part only
- 2 tbsp fried garlic
- 2 tbsp fried shallots
- 1 tbsp peanuts, toasted
Method
1. Place the rice into a small non-stick pan and place over a medium heat, toast the rice slowly stirring or tossing regularly to ensure the rice cooks evenly for 5-6 minutes or until the rice is a light golden brown. Cool and pound in a mortar and pestle to a fine powder, set aside.
2. Cut the lemons in half and squeeze the juice of 1½ lemons into a large bowl of water. Throw in the squeezed half lemons. With the remaining half lemon squeeze and rub the juice over the chopping board and blade of the knife.
3. To prepare the banana flower, remove the tough outer leaves of the blossom and discard them. Gently reveal the undeveloped banana layer by layer, discarding the long stamen. Rub any cut or torn surfaces with the lemon half as you go, as they will oxidize and go dark brown quickly. Stack the leaves and shred finely with a sharp knife placing into the lemon water immediately to prevent the banana flower from discolouring. Set aside for 15 minutes in the fridge. Rain onto paper towel when ready to use.
4. Score the duck breast lightly with the tip of a sharp knife on a 45-degree angle, taking care to score only the skin. Pound the prickly ash into a powder in a mortar and pestle, then lightly season the duck breast with the prickly ash and a pinch of salt. Place a good non-stick pan over a medium heat. Place the duck breast skin side down into the pan and cook gently for 15 minutes or until the skin is crisp and the fat has rendered. Flip the duck over and cook for another two minutes, then remove from the pan and allow too rest for 3-4 minutes.
5. Meanwhile, place the sugar and lime juice into a small bowl and stir to dissolve the sugar. Grate the chilli, grate the galangal with a micro plane and pop into the dressing, add the fish sauce and stir to combine.
6. Slice the duck as finely as you can and place onto a paper towel to soak away any juices. Place all the herbs, banana shallots, toasted rice, lime leaf, spring onions, drained banana leaves and lemongrass into a large bowl, add the duck slices and toss to combine. Drench with the dessing, scatter with crisp garlic, shallots and peanuts and serve into a large serving bowl.
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Gary Mehigan
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Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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