This recipe for duck laap is very basic and there are many different recipes for the same dish. The cooking of the duck meat in a small amount of water is a very quick way to cook the meat. It's time efficient and can easily be prepared over a low ember fire as is still the method in Laos.

Duck Laap is probably the most favourite laap in both Laos and Thailand.




Ingredients:
  • 1/2 cup minced duck meat, and a little bit of skin as a source of fat and definite flavour.
  • 1/4 cup water (for cooking duck)
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon white sugar
  • 2 teaspoons lime juice
  • 1/2 teaspoon roasted sticky rice powder
  • 1 teaspoon roasted chillie powder
  • 1/8 cup mint leaves, packed
  • 2 teaspoons chopped scallions (green onions)
  • 1 tablespoons sliced shallots
  • 1 teaspoon sliced long coriander
  • 5cm (2 in) wedges of  cabbage (side vegetable)
  • Handful of long-beans
  • 2-3 small dried chillies (garnish or side)

Method:
  1. Prepare the toasted rice powder if you don't have any on hand.
  2. Toast the chillie powder until slightly darker and. Stir constantly if toasted in a wok. Check frequently if toasting in an oven. Don't allow it to burn or smoke.
  3. Boil the water in a saucepan and add the meat. Stir continually separating any clumps as they may form, until it’s cooked through. Strain and add to a bowl, reserve some of the liquid. Let it cool to slightly warm or room temperature.
  4. Slice the shallots thinly. Slice the scallions into 1cm (1/2 in) pieces. Dice the coriander finely. Prepare the washed mint as separated leaves, cut into ½ cm (¼ in) segments. Set aside.
  5. Add the chillie powder, sugar, lime juice, toasted rice powder, fish sauce, mint, scallions, shallots and long coriander to the bowl. Stir well. Add a small volume of the reserved cooking juices as a gravy to keep the moisture content and flavour in place.
  6. Serve with sticky rice, wedges of cabbage, a few long beans, small fresh whole chillies and individual small garlic cloves.