INGREDIENTS

INSTRUCTIONS

From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>  Date:
Thu, 01 Aug 1996 15:10:22 -0700 I am very fond of laab in all  its
forms, and duck seems to escpecially lend itself to this style of
cooking, which can be both simple and elegant.  I recently watched a
neighbor cook this and I am strongly tempted to  start with an
explanation of how you make the dish "from scratch",  but decided that
I didn't care to be accused of putting people off  their food. Suffice
it to say that the duck for this dish should be  exceedingly fresh.
How fresh? well ideally it should have been walking around a couple of
hours ago.  Take your duck, and cut it into portions, reserving the
meatier  portions for this dish and then bone the carcass out and use
the  bones to make good strong stock. Though you only need a little
stock,  you can use the rest to make soup... a nice mildy seasoned
vegetable  soup makes an excellent adjunct to the laab incidentally.
METHOD  in a dry wok or skillet, carefully toast 2 or 3 tablespoons of
long  grained (uncooked) rice, until light brown, then allow it to cool
and  grind to a coarse powder.  Take the duck meat and chop/mince it to
a fairly fine consistency  (you can use a food processor or meat
grinder, but this tends to  reduce it to a paste - it is better if you
can manage it to cut it  very fine. Thais chop with two cleavers at
once, but a single very  sharp knife will do.)  put the minced duck in
a small bowl and allow to marinade in the lime  juice and fish sauce
for about an hour.  In a hot wok or skillet, briefly stir fry the meat
until it is just  cooked, then remove to a mixing bowl, and combine
with the other  ingredients, using about one tablespoon of the toasted
rice. Taste  and if necesary adjust the seasonings.  Serve on a bed of
lettuce leaves, garnishing with mint and lime  leaves, and putting
cucumber slices, water chestnuts and radishes (or  slices of fresh
white radish [mouli]) around the plate. Add small  dishes of sliced red
and green chilis, and the usual Thai table  condiments.  Note that
traditionally laab is a very hot dish. You can virtually  add as much
powdered chili, and sliced fresh chilis as your palatte  can stand. Do
bear in mind however that it is easier to add spice at  the table than
remove it, so please prepare the dish to a reasonable  degree of heat
and rely on the diners adding spice as desired.  CHILE-HEADS DIGEST V3
#059  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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