Empty My Fridge
Grilled Duck Laab with Chef Yia Vang
Ingredients
- Duck breast
- Salt
- Black pepper · ground
- Rice · toasted powder½ cups
- Lemongrass · chopped⅓ cups
- Fish sauce¼ cups
- Shallot · chopped¼ cups
- Chili pepper · chopped3–4
- Lime
- Garlic · minced2 cloves
- Bean sprout⅓ cups
- Carrot · sliced⅓ cups
- Cilantro · chopped⅓ cups
- Scallion · finely chopped⅓ cups
- Mint10–12
- Thai basil10–12
- Radish · sliced
- Watermelon · sliced
- Lettuce10–12
Instructions
- Set up a hardwood fire and let it burn down to low embers. Set up the grate for both direct and indirect heat.
- Pat the duck breasts dry. Season both sides generously with 4 to 5 tablespoons of salt and several grinds of pepper.
- Place the duck breasts skin side down over direct heat. Grill, flipping as needed to avoid flare-ups, until the skin has rendered its fat and is crispy, 8 to 10 minutes. Remove and rest for 10 minutes.
- Halve the duck breasts lengthwise, then slice into bite-size pieces. Put in a large bowl and toss with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.
- Arrange the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes on a large platter. To serve, put the duck laab on a lettuce leaf and top with your choice of garnishes.
Summarized from Food Network's video. Watch it for the details.
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