Description
A vibrant and zesty Thai salad made with minced duck, fresh herbs, chilies, and lime – bursting with authentic flavor and perfect as a light main or appetizer.
Ingredients
Scale
- 500g duck breast, minced
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2 shallots, thinly sliced
- 1 tablespoon toasted rice powder
- 2–3 Thai chilies, chopped
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- Optional: 1 cucumber, thinly sliced
- Optional: 1/4 cup roasted peanuts
- Optional: 1 tablespoon soy sauce for additional umami
Instructions
- Mince the duck breast and prepare all fresh ingredients.
- In a small bowl, combine fish sauce, lime juice, and sugar. Stir until sugar dissolves.
- Heat a non-stick pan over medium heat and cook the minced duck for 5–7 minutes until fully cooked.
- Remove from heat and let the duck cool slightly.
- In a mixing bowl, combine cooked duck, shallots, chilies, toasted rice powder, and dressing. Toss to coat.
- Gently fold in mint, cilantro, and Thai basil leaves.
- Serve garnished with herbs and optional add-ins like cucumber or peanuts.
Notes
Avoid overcooking the duck to keep it tender. Add herbs only once the duck has cooled slightly to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Thai duck larb, larb recipe, Thai salad, minced duck, spicy Thai salad