Description
A flavorful Thai duck larb recipe featuring a bold tamarind and kaffir lime dressing. This dish offers a rich twist on the classic minced meat salad, perfect served with sticky rice.
Ingredients
Scale
- 1.5 lbs duck breast, skin-on, boneless
- Salt to taste
- Black pepper, freshly ground
- 1 tsp neutral oil (vegetable or sunflower)
- 2 tbsp tamarind paste (Thai-style)
- 2 tbsp fish sauce
- 1 tbsp toasted rice powder (khao khua)
- 1.5 tbsp lime juice, freshly squeezed
- 2 tsp palm sugar or brown sugar
- 1 –2 Thai bird’s eye chilies, finely chopped
- 2 kaffir lime leaves, finely sliced
- 1/2 small red onion, thinly sliced
- 3 scallions, chopped
- 1/2 cup fresh mint leaves
- 1/2 cup cilantro, chopped
- 1/4 cup Thai basil (optional)
- Sliced cucumber for serving
- Romaine lettuce or cabbage leaves for serving
- Sticky rice or jasmine rice for serving
- Extra toasted rice powder and chili flakes for topping
Instructions
- Pat duck breasts dry. Score skin in a crisscross pattern without cutting into the meat. Season with salt and pepper.
- Place duck breasts skin-side down in a cold pan. Heat to medium and render fat for 8–10 minutes until skin is golden brown and crispy.
- Flip and cook meat side for 3–4 minutes until desired doneness. Remove from pan and rest for 10 minutes.
- Toast 2 tablespoons of uncooked glutinous rice in a dry pan over medium heat until golden brown and aromatic (5–6 minutes). Let cool, then grind into a coarse powder.
- In a small bowl, combine tamarind paste, fish sauce, lime juice, palm sugar, chopped chilies, and sliced kaffir lime leaves. Stir until sugar dissolves and sauce is balanced. Adjust to taste.
- Thinly slice the rested duck breast against the grain.
- In a large bowl, toss duck slices with red onion, scallions, mint, cilantro, Thai basil (if using), and toasted rice powder.
- Pour the dressing over the mixture and gently combine.
- Serve spooned onto a platter, sprinkled with extra rice powder and chili flakes. Serve with sticky rice, lettuce or cabbage leaves, and cucumber slices.
Notes
- Ensure your knife is sharp for clean duck breast slicing.
- If tamarind paste is coarse, use a fine mesh strainer to remove fibers.
- Adjust chili amount based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Pan-searing, Salad assembly
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
Keywords: Thai Duck Larb, Tamarind, Kaffir Lime, Duck Larb, Spicy Salad, Minced Duck, Southeast Asian Classic, Khao Khua, Thai Street Food