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.

  • 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)

  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.