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Voodoo & Sauce

Gilding the Lily since 2006

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Larb Ped (Duck Salad)

Larb ped made with @maryschicken Pekin duck breasts. I smoked them over trimmings off my peach tree just long enough for the fat to render from the skin, then peeled the skin off and crisped it up on the grill (with a pan underneath to catch the drippings). I chopped everything finely with a cleaver, then tossed with bashed-up garlic, shallots and ginger (I was out of galangal! 🤭) roasted on the coals, tossed with minced lemongrass, Makrut lime leaf, a handful each of chopped cilantro, mint, and scallions, and dressed it in smoky duck drippings, palm sugar, lime juice and fish sauce. Lettuce leaves and cherry tomatoes from the garden to eat it with, and dried birds’-eye chile for my plate. 🦆 🥗 🌶 If I’d have planned ahead, I would have used up the rabbit liver I have saved in the freezer for a special occasion, but I guess that’ll have to wait for another project! 🦆 🥗 🌶#larb #laap #lahp #ລາບ #laofood #isanfood #duck #fowl #meatconcierge #poultry #salad #food52 #f52grams #homecooking #nickyusa #meatsalad #grilling #smoked #huffposttaste #buzzfeast #buzzfeedfood #theotherredmeat

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jul 31, 2018 at 9:06pm PDT


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