Larb Ped – Thai Duck Salad


  • 1 double duck breast
  • 2 tblsn lime juice
  • 2 tblsn fish sauce
  • 1 cup water
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 2-3 spring onions (white part only), sliced thinly on angle
  • 2 small shallot, fine sliced thinly lengthwise
  • 2 tblsn fresh lemon grass, bruised and very finely diced (as tiny as you can)
  • 1 tblsn kaffir lime leaf, very finely diced (as tiny as you can)
  • 1-3 small green chillies (including seeds), very finely diced
  • 1-3 small red chillies, seeds removed, very finely diced
  • 2 tblsn rice powder – see note
  • 1 baby cos lettuce, washed and leaves prepared to be mini “plates”


  • Strip the duck meat off the fat
  • Dice the lean duck meat only into 3-5 mm dice. Any small fat or sinew goes in with the duck fat.
  • Marinate the duck “mince” in the lime juice and fish sauce for at least ½ hour – more is fine.
  • Rough dice the duck fat, sinew & any unsuitable meat and put in small sauce pan with water. Boil until reduced to a rich thick fatty stock. Drain and retain the liquid only.
  • In a medium bowl stir together the mint leaf, coriander leaf, shallot, spring onion, lemon grass, kaffir lime leaf and both chillies – blend well
  • Heat fry pan very hot. Quickly “fry” the duck – only 30 second (needs to still be a little rare)
  • Drain the cooked duck meat and add to the bowl with salad mix (shallots, etc) – Mix a bit to combine
  • Add 3 tblsn duck stock – mix a bit to combine
  • Add the rice powder – Stir well
  • Note : Rice Powder – gently dry fry long grain white rice in pan until brown. Grind in mortar & pestle to fine powder.


  • On each cos lettuce leaf place a spoon of the duck mixture


  • Serves 2


  • Make as hot as you like by playing with quantities of both green and red chillies.
  • Also feel free to leave the red chillie seeds in for extra hot!!!
  • By putting some of the chillie into the dressing you can alter the “layering” of the chillie heat – take care experimenting with this as a very hot chillie can have more impact in the dressing

Originally inspired by Sailor Thai, The Rocks, Sydney

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