© All Rights Reserved. Used with the kind permission of Fabries.

This was a wonderful special duck dish served for special occasions throughout Laos and North East Thailand. It is now no longer being prepared because of health risks associated with bird-flu. It may never be redeemed. I was lucky enough to enjoy this dish about 5 times and each time relished it greatly.

  • Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

  1. The duck is sacrificed by making an incision along the artery of the neck or under the wing and is collected into a bowl and mixed with fish sauce. The fish sauce prevents the blood from coagulating and because of the high salt content the blood cells don't break.
  2. The duck carcass is plucked and gutted. The offal put aside.
  3. The breast is cut into thin small pieces and grilled lightly or dry fried with garlic, lemon grass and garlic.
  4. The blood-fish sauce is mixed with 2 parts of drinking water poured into a wide platesor bowls and topped with the cooked duck. The blood will congeal into a semi solid gel.
  5. Sesame seeds, coriander, dill, mint and crispy shallots are sprinkled over this. Lime juice is then drizzled over all with black or white pepper.

The dish may be served with warm sticky rice or eaten directly with a spoon.

The wings, tail and legs are barbecued whole and enjoyed as a straight forward barbecue with a jeow
The remaining carcass is placed into a pot containing water and brought to the boil.
The offal is placed into the pot if it wasn't included in the original meat preparation.
The duck is boiled for about 15 minutes with the addition of garlic and greens. The soup is served.