Duck Larb
By Chef Adam D'Sylva
Ingredients
1kg Luv-a-Duck Leg meat, minced with a fine blade
Vegetable oil to cook
½ red onion finely sliced
¼ bunch mint leaves
1 Tblsp cashew nuts, crushed
4 betel leaves shredded
2 red birds eye chillis, sliced finely
Roasted rice powder for garnish
Black sesame rice papers, fried until crispy
¼ Thai basil leaves
4 limes to garnish
Larb sauce and aromats for mince:
100g minced lemongrass, frozen
50g garlic, chopped
50g fresh long red chilli, minced
Products used
Method
- To make Duck mince, cook duck legs as per pack instructions, rest and mince with a fine blade.
- In a hot wok, add duck mince cook until coloured. Add chilli, lemongrass and garlic and cook until aromatic.
- Season mix with palm sugar and fish sauce.
- Remove mince from wok leaving any remainder fat in wok.
- Add Thai basil, chilli, betel leaves, cashews, onion and mint.
- Mix well together. Serve with crispy rice paper and cabbage leaves and lime cheeks. Sprinkle with roasted rice powder.
Chef’s tips
Note: add lychees or logans when in season.