Ground Duck Salad with Mint (Laab Bped)

July 24, 2010

Ground Duck Salad with Mint (Laab Bped) © kvalifood.com

Laab is a ground meat salad from Northeastern Thailand (Isaan), and the duck version - laab bped - is arguably the most popular laab in Thailand today. It started as a rustic countryside dish where the whole duck was used after slaughter. The crispy fried duck skin on top is a highlight and worth the effort.

Ingredients

Serves 4 as an appetizer or 2 as an entree

2 duck breasts, about 250 g each
1/4 tsp salt
2 Tbsp water (or chicken stock)
60 ml shallots, short juliennes
2 Tbsp lemongrass, thinly sliced into rounds (optional)
1 1/2 Tbsp galangal, finely minced (optional)
2-3 kaffir lime leaves, finely julienned (optional)
2 Tbsp fish sauce
3 Tbsp lime juice
Roasted chili flakes (or regular chili flakes), to taste
125 ml mint, large leaves chopped, small leaves left whole
60 ml cilantro, chopped
4-6 leaves sawtooth coriander (or extra cilantro), chopped
1-2 green onions, chopped
1-2 Tbsp toasted rice powder
Small mint leaves, for garnish (optional)
Sticky rice and fresh vegetables (long beans, cucumber, (or lettuce)), for serving

Directions

Separate the duck skin from the meat and cut the skin crosswise into 1/4-inch strips. Season with the salt and add to a small pot or saute pan. Cook over medium heat, stirring frequently, to render the fat. Once fat starts pooling, turn the heat to low and keep frying until the skin is deep brown and the bubbling has stopped, about 8 to 10 minutes. The bubbling stopping means all the water has left the skin, so it is crispy. Remove with a slotted spoon and drain on paper towel.

To grind the duck meat by hand, slice it thinly, then cut each slice into small pieces. Gather into a pile on a sturdy cutting board and mince with a heavy knife or cleaver in a rapid chop-chop-chop motion, changing the knife angle occasionally. Flip the pile over and repeat. Check by pulling apart a chunk - there should be no large pieces remaining.

Bring the water or chicken stock to a boil in a small pot over high heat. Add the ground duck and stir constantly until fully cooked. Remove from heat.

Add the shallots, lemongrass, galangal, and kaffir lime leaves to the pot with the duck. Stir to wilt and distribute the flavours. Stir in the fish sauce, lime juice, and chili flakes.

Just before serving, toss in the mint, cilantro, sawtooth coriander, green onions, and toasted rice powder. Taste and adjust seasoning.

Serve on a deep plate and sprinkle the crispy duck skin over top. Garnish with small mint leaves. Serve with sticky rice to soak up the juices and fresh vegetables as palate cleansers. Serve warm or at room temperature.

Notes

You can ask the butcher to grind the duck for you - just keep the skin separate and intact. Duck legs and thighs also work; breasts are just easier to process.
Many of the ingredients are optional. For a traditional simple laab, the must-haves beyond the meat and dressing are: shallots, toasted rice powder, mint, cilantro, and green onions. The lemongrass, galangal, and kaffir lime leaves are welcome additions for duck as they help soften gamey flavours.
For a fancier presentation, pan-sear whole duck breasts instead of grinding. Score the skin, sear both sides until crispy with medium doneness, then slice thinly and toss with the herbs and dressing.