Recipe - Laab Ped (Spicy Ground Duck)

1 cup Minced duck meat
2 tablespoon Lime juice
2 tablespoon Fish sauce
3 tablespoon Duck stock
1 teaspoon Prik phom (powdered red
chili)
2 tablespoon Shallots; very finely cut or sliced up
2 tablespoon Lemon grass; bruised, and
very finely cut or sliced up
1 tablespoon Bai magkroot (kaffir lime
leaves); shredded
2 tablespoon Spring onion/green onion;
thinly cut or sliced up
1 tablespoon Prik ki nu (green birdseye
chilis); thinly cut or sliced up
1 tablespoon Prik ki nu daeng (red
birdseye chilis); thinly
cut or sliced up

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.ac.th

Date: Thu, 01 Aug 1996 15:10:22 0700
I am very fond of laab in all its forms, and duck seems to escpecially lend
itself to this style of cooking, which can be both simple and elegant.

I recently watched a neighbor cook this and I am strongly tempted to start
with an explanation of how you make the dish "from scratch", but decided
that I didn't care to be accused of putting people off their food. Suffice
it to say that the duck for this dish should be exceedingly fresh.

How fresh? well ideally it should have been walking around a couple of
hours ago.

Take your duck, and cut it into portions, reserving the meatier portions
for this dish and then bone the carcass out and use the bones to make good
strong stock. Though you only need a little stock, you can use the rest to
make soup... a nice mildy seasoned vegetable soup makes an excellent
adjunct to the laab incidentally.

METHOD:

in a dry wok or skillet, carefully toast 2 or 3 tablespoons of long grained
(uncooked) rice, until light brown, then allow it to cool and grind to a
coarse powder.

Take the duck meat and chop/mince it to a fairly fine consistency (you can
use a food processor or meat grinder, but this tends to reduce it to a
paste it is better if you can manage it to cut it very fine. Thais chop
with two cleavers at once, but a single very sharp knife will do.)

put the minced duck in a small bowl and allow to marinade in the lime juice
and fish sauce for about an hour.

In a hot wok or skillet, briefly stir fry the meat until it is just cooked,
then remove to a mixing bowl, and combine with the other ingredients, using
about one tablespoon of the toasted rice. Taste and if necesary adjust the
seasonings.

Serve on a bed of lettuce leaves, garnishing with mint and lime leaves, and
putting cucumber slices, water chestnuts and radishes (or slices of fresh
white radish [mouli]) around the plate. Add small dishes of cut or sliced up red and
green chilis, and the usual Thai table condiments.

Note that traditionally laab is a very hot dish. You can virtually add as
much powdered chili, and cut or sliced up fresh chilis as your palatte can stand. Do
bear in mind however that it is easier to add spice at the table than
remove it, so please prepare the dish to a reasonable degree of heat and
rely on the diners adding spice as desired.

CHILEHEADS DIGEST V3 #059

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.