13001 Minced Roast Duck Salad with Spicy Herb Dressing Serves 8 Wed Aug 06 08:16:41 -0700 2008 Tue Feb 03 02:02:49 -0800 2009 Licensed http://www.chow.com/recipes/13001 Tue, 03 Feb 2009 10:02:49 GMT Known as laab in Thailand, larb in Cambodia, and lap in Laos, this dish originated in a region that is now part of northeastern Thailand and Laos. The flavors should be intense to be authentic. This version, from central Thailand, utilizes succulent roast duck for the meat of the salad, and is tossed with the fiery, tart dressing.

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  • Combine all the dressing ingredients in a nonreactive bowl and stir well to dissolve the sugar. Reserve. (The dressing can be made 1 day in advance.)
  • Combine the duck with the galangal and half of the lime juice in a large bowl and toss gently.
  • Pour the dressing over the duck and taste for tartness (it should be quite tart). Allow this mixture to stand 10 minutes before assembling the salad.
  • Immediately before service, add the roasted rice powder and the ground bird pepper and toss gently to incorporate.
  • Add the shallots, scallions, watercress, cilantro, mint, and the shredded makroot leaves. Toss well. Taste the salad for a balance of spice, sour, and salt and adjust if necessary (it should be very spicy).
  • Place 2 ounces [55 g] of the duck mixture on a bed of shredded cabbage. Arrange the cherry tomatoes and beans on the side and garnish with cilantro and mint leaves.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ¼ teaspoon [1 mL] salt

    ]]>     2 tablespoons [30 mL] Thai fish sauce (nam pla)

    ]]>     2 tablespoons [30 mL] sugar

    ]]>     ¼ cup [60 mL] lime juice

    ]]>     4 garlic cloves, minced

    ]]>     4 Thai chiles or 6 serrano chiles, minced

    ]]>     1 pound [450 g] roasted duck meat, minced (see Chef Notes)

    ]]>     1 tablespoon [15 mL] galangal, minced

    ]]>     Juice of 2 limes

    ]]>     1½ tablespoons [25 mL] roasted rice powder

    ]]>     1 to 2 tablespoons [15 to 30 mL] ground bird pepper, to taste

    ]]>     3 shallots, minced

    ]]>     2 scallions, sliced

    ]]>     ½ cup [120 mL] watercress leaves, chiffonade

    ]]>     ¼ cup [60 mL] cilantro leaves, minced

    ]]>     ¼ cup [60 mL] mint leaves, roughly torn

    ]]>     2 large makroot leaves, central rib removed, finely shredded

    ]]>     8 leaves Napa cabbage, chiffonade

    ]]>     16 cherry tomatoes, halved

    ]]>     8 long beans, cut into 2-inch [5-cm] lengths, or 40 thin green beans, trimmed and lightly blanched

    ]]>     Cilantro and mint leaves

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