Laab Ped (Thai Grilled Duck Laab) – with Crispy Roasted Skin
Ingredients
- 1 duck legs thigh & drumstick attached, skin-on
- 2 tbsp lime juice plus extra for marinade
- 2 tbsp fish sauce plus extra for marinade
- 2 cloves garlic minced
- 1 small shallot thinly sliced (plus a few slices for marinade)
- 2 tbsp toasted rice powder khao khua
- 1 –2 Thai chilies fresh or dried - crushed
- And/or 1 jalapeño diced
- ¼ cup chopped cilantro
- ¼ cup chopped green onions
- ¼ cup Thai basil roughly chopped
- Optional: pinch of sugar or splash of warm water to balance flavors
- Optional: extra crumbled duck skin for garnish
To Serve
- Sticky rice or jasmine rice
- Cucumber slices cabbage wedges, Thai basil, mint
Instructions
1. Marinate & Roast the Duck
- Rub duck legs with a mix of lime juice, fish sauce, sliced shallots, and garlic. Marinate for at least 1 hour (or overnight if possible).
- Grill in a 400°F (190°C) oven for 45–60 minutes until the skin is golden and crispy and the meat is tender. Check at 30 min and adjust heat. You can finish under the broiler or in a hot skillet skin-side-down to crisp more if needed.
- Let rest, then separate crispy skin, chop or crumble it, and set aside. Chop duck meat into small, bite-sized pieces.
2. Make Toasted Rice Powder (if you don’t already have it)
- Toast 2 tbsp of raw sticky or jasmine rice in a dry pan until golden and fragrant. Cool and grind coarsely in a spice grinder or with a mortar and pestle.
3. Mix the Laab
- In a bowl, combine chopped duck meat with lime juice, fish sauce, shallots, cilantro, green onions, Thai basil, crushed chilies or jalapeño, and toasted rice powder.
- Toss until everything is coated. Taste and balance—adjust salt, acid, and spice to your liking.
4. Finish with Crispy Duck Skin
- Fold in the crispy duck skin or sprinkle it on top for contrast.
5. Serve
- Plate with sticky rice, cucumber, cabbage, and extra herbs. This one pairs beautifully with a cold beer or sparkling water with lime.
Tried this recipe?Let us know how it was!
