Duck Laab is quite a treat. Hmong families have different ways in making duck salad but here is a simpler version of how to make Duck Laab. Though this recipe calls for ground duck, I do prefer making this dish with thin slices of duck.
Ingredients for 6 servings
- 4 IB of Duck meat
- a batch of mint leaves
- 2 large cloves of garlic (minced)
- 2 TB of grounded toasted rice
- 1 lime
- 1/2 of a batch of Cilantro
- 2 Tb of fish sauce
- 1/2 a batch of green onions (minced finely)
- 2 IB of Duck livers and tendons (optional)
- 1/2 package of Nam Tok seasoning (picture shown to right)
1. Clean your duck and throw our any extra duck fat into trash. You can cut your duck any way you like. can be into small thin slices (julienne cut) or you can chop it small to make ground duck.
2. Have a skillet ready (duck will provide the oil needed). throw minced garlic for a few minutes. Throw in the duck meat and cook ’til brown. cover with lid. drain the cooked duck meat in a bowl of paper towels.
3. When you are cooking the duck, make sure to get the vegetables ready. rinse and minced and put them aside. in a mixing bowl, put the duck meat, with all the seasonings and toasted rice and mix well. Then add the rest of the ingredients and lightly mix a few times, making sure not to bruise the vegetables in the process. if need more flavor, add a bit more lime juice and fish sauce.