Duck Larb

Spicy Thai Duck Salad w/ Fresh Herbs

Servings: 4-6 | Prep Time: 20 mins

Larb is traditionally made with ground meat, whether it's beef, pork, or chicken. But there's no need to limit yourself. If you've got free deli dollars from 99 Ranch Market and you're craving duck but want something more complex than roast duck, get the roast duck and turn it into roast duck larb. Shred the roast duck meat and toss with fresh herbs: scallions, cilantro, red onion, and mint. Roasted red pepper flakes give it heat and crushed sichuan peppercorns give it a slight tingling numbness. 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 all ingredients together. The end result is a well-balanced spicy duck salad that takes roast duck to a whole new level.

• 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 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. Enjoy!