Name: Grilled Duck Laab
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Four 7-ounce skin-on duck breasts; Kosher salt and freshly ground black pepper; 1/2 cup toasted rice powder; 1/3 cup chopped lemongrass; 1/4 cup fish sauce; 1/4 cup chopped shallots; 3 to 4 Thai bird chiles, chopped; Juice of 3 limes; 2 cloves garlic, minced; 1/3 cup bean sprouts; 1/3 cup matchstick-sliced carrots; 1/3 cup fresh cilantro leaves, chopped; 1/3 cup finely chopped scallion; 10 to 12 fresh mint leaves; 10 to 12 Thai basil leaves; Purple radishes, sliced, for garnish; Watermelon radishes, sliced, for garnish; 10 to 12 butter lettuce leaves

Directions

Watch how to make this recipe.

Special equipment:

an open fire set up with a grill grate

Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.
Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides.
Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes.
Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.
On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings.

Cook’s Note

Make sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.

Grilled Duck Laab

Ingredients

Directions

Special equipment:

Cook’s Note

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