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Harold Dieterle's Duck Larb

kept byDAPHNE
recipe bySerious Eats

yield: Serves 4 as an appetizer, active time 30 minutes, total time 1 1/2 hours

Chicken breast, beef chuck, pork loin or shoulder, or even firm fish can be substituted for the duck. Toasted glutinous rice powder can be purchased at Thai grocers. Thai red chili powder can be found in Asian grocers, or you can substitute red chili flakes. This dish is extremely hot. You can tone down the heat to suit your taste if desired.


For the pickled red onions:
1 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
2 teaspoons kosher salt
1 large onion, peeled cut into 1/4- to 1/8th-inch rings, base reserved

1/2 cup glutinous or short grain rice
1 tablespoons vegetable or canola oil
1 pound duck meat from legs or breasts, well-chilled, cut into 1-inch cubes
1 medium shallot, finely minced (about 2 tablespoons)
2 large cloves garlic, finely minced (about 1 tablespoon)
2 teaspoons finely minced fresh ginger
1 stalk lemongrass, tender bottom portion finely minced (about 1 tablespoon)
1 tablespoon Thai dried ground chili
1/2 cup long bean or green beans cut into 1-inch segments
1 1/2 cups mixed basil, mint, and cilantro leaves
2 tablespoons fish sauce
2 tablespoons lime juice
Romaine lettuce leaves for serving



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