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Duck Larb
Serves 6
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tbsp. sugar
2 tsp. Thai roasted chili paste* in oil or chili-garlic sauce*
3/4 cup canned low-salt chicken broth
1 1/2 pounds ground duck
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tbsp. minced fresh lemongrass*
1 tbsp. thinly sliced Thai chilies* or serrano chilies
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston Lettuce, separated into leaves
*Available at Asian markets and some supermarkets nationwide.
- Wisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat.
- Add duck. Simmer until cooked through, breaking up meat with spoon, about 8 minutes.
- Add green onions and next 3 ingredients.
- Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
- Remove from heat. Stir in sauce, cilantro and mint.
- Season with salt and pepper.
- Spoon into lettuce leaves; serve.
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