Roast Duck Larb

Thai Style Spicy Duck Salad w/ Fresh Herbs

Servings: 4-6 | Prep Time: 30 mins

Thai style larb is meat dressed with spicy, herbal, nutty elements. This dish is traditionally made with ground meat (beef, pork, chicken, or fish) but there's no need to limit yourself. If you got free deli dollars from 99 Ranch Market, it's a great way to make use of meat that's already cooked and seasoned. Get the roast duck and easily turn it into roast duck larb. Shred the roast duck meat and julienne just the crispy skin. Toss with fresh herbs: scallions, cilantro, red onion, and mint. Roasted red pepper flakes give it heat and crushed toasted sichuan peppercorns give it an unexpected but wonderful tingling numbness. Galangal gives it a deep earthy flavor and roasted rice powder makes it a little nutty. Your senses will be very happy.

This dish is all prep work. Once the prep work's done, it's only a matter of tossing the ingredients together. The end result is a well-balanced spicy duck salad that takes roast duck to a whole new level. Serve with fresh red lettuce leaves. Goes great with jasmine rice and spicy papaya salad.

• 1 whole roast duck, shredded
• 1 cup scallions, shredded and chopped
• 1 cup cilantro, chopped
• 1/2 red onion, sliced thinly
• 4 stalks mint, leaves only, julliened
• 2 tsp roasted red pepper flakes
• 1 TBSP galangal powder
• 1 1/2 tsp roasted rice powder
• 1 tsp toasted sichuan peppercorns,
finely crushed

Dressing
• 2 TBSP fish sauce
• 2 TBSP + 2 tsp lime juice, fresh squeezed
• 2 tsp sugar

Mix together the dressing ingredients. Set aside.
Combine all other ingredients. Toss to combine. Drizzle dressing evenly and toss quickly.
Plate roast duck larb and serve with fresh red lettuce leaves. Enjoy!