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Duck larb
Duck larb
Duck larb is a flavorful and aromatic dish originating from Laos and Thailand. It typically consists of finely chopped or minced duck meat cooked with a variety of herbs and spices such as mint, cilantro, lime juice, fish sauce, and chili peppers. It is often served with sticky rice or lettuce leaves for wrapping. It’s a delicious and unique dish that combines savory, spicy, and tangy flavors.
Ingredients
- 1 pound duck breast finely chopped or minced
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 shallot finely chopped
- 2 red chilies finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh cilantro leaves chopped
- 1/4 cup green onions chopped
- Lettuce leaves or sticky rice, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add the minced duck meat and cook until browned and cooked through, about 5-7 minutes.
- Add garlic, shallot, and red chilies to the skillet and cook for another 2-3 minutes until fragrant.
- In a small bowl, whisk together fish sauce, lime juice, soy sauce, and sugar. Pour this mixture over the duck in the skillet and stir well to combine.
- Remove the skillet from heat and stir in mint leaves, cilantro, and green onions.
- Serve the duck larb mixture in lettuce leaves as wraps or with sticky rice on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 180kcal (9%)Carbohydrates: 9g (3%)Protein: 24g (48%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 87mg (29%)Sodium: 1028mg (45%)Potassium: 489mg (14%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 529IU (11%)Vitamin C: 45mg (55%)Calcium: 31mg (3%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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