Laab Ped (Grilled Duck Larb) – Authentic Thai Spicy Duck Salad Recipe
1. Introduction
If you’re looking to experience the bold, vibrant, and refreshing side of Thai cuisine, Laab Ped (grilled duck larb) is a dish you can’t miss. Originating from the northeastern region of Thailand (Isaan), larb is a type of spicy salad made with meat, herbs, lime juice, fish sauce, and roasted rice powder.
While chicken, pork, or beef are common, duck (ped) takes this dish to another level. The smoky, rich flavor of grilled duck combined with the tangy, spicy, and herbaceous larb dressing creates an unforgettable taste. It’s refreshing yet hearty, light yet deeply satisfying.
In this recipe, I’ll walk you through how to prepare grilled duck larb at home — from perfectly cooking the duck breast to balancing the spicy-sour dressing, and adding all those fresh herbs that make this dish come alive.
2. Ingredients Breakdown
For the Duck
- Duck breast (2 pieces, skin on) – Rich and flavorful; grilling enhances its smoky character.
- Salt & black pepper (to taste) – Basic seasoning before grilling.
For the Larb Dressing
- Fish sauce (2 tbsp) – Brings salty umami.
- Lime juice (3 tbsp, fresh) – Provides tangy brightness.
- Palm sugar (1 tsp) – Balances acidity and spice.
- Chili flakes (1–2 tbsp) – Adds heat; adjust to taste.
- Toasted rice powder (2 tbsp) – Classic larb ingredient for nutty aroma and texture.
Fresh Herbs & Vegetables
- Mint leaves (½ cup) – Cooling contrast to spice.
- Cilantro (¼ cup, chopped) – Adds freshness.
- Green onions (2, sliced) – Mild bite.
- Thai basil (¼ cup) – Herbal depth.
- Shallots (2, thinly sliced) – Sweet and sharp element.
- Cabbage leaves, cucumber, and long beans (for serving) – Traditional crunchy sides.
Substitutions:
- Duck can be swapped with chicken, beef, or pork.
- Toasted rice powder can be made by dry-toasting sticky rice until golden and grinding it.
- If you can’t find Thai basil, use regular basil.
3. Step-by-Step Instructions
Step 1: Prepare the Duck
- Pat duck breasts dry and score the skin. Season with salt and pepper.
- Grill skin-side down over medium heat for 6–8 minutes until skin is crispy and golden. Flip and cook 3–4 more minutes for medium rare (or to your liking).
- Rest duck for 5 minutes, then slice thinly.
Tip: Rendered duck fat can be saved for cooking vegetables or rice.
Step 2: Make the Larb Dressing
- In a large bowl, mix fish sauce, lime juice, palm sugar, chili flakes, and toasted rice powder. Adjust taste — it should be spicy, tangy, salty, and lightly sweet.
Step 3: Toss Everything Together
- Add sliced grilled duck to the dressing. Toss gently.
- Stir in mint, cilantro, basil, shallots, and green onions. Mix until well coated.
Step 4: Serve
- Plate larb with fresh cabbage, cucumber, and long beans on the side. Garnish with extra herbs and chili flakes.
4. Tips and Variations
- For smokier flavor – Grill duck over charcoal instead of a pan.
- Less spicy – Use fewer chili flakes or substitute with mild chili powder.
- Extra crunch – Add roasted peanuts along with rice powder.
- Healthier option – Use skinless duck breast to reduce fat.
5. Serving Suggestions
- Serve with sticky rice (khao niao) for a traditional Isaan-style meal.
- Pair with papaya salad (som tum) and grilled chicken for a Thai feast.
- Add fresh herbs and raw vegetables for balance.
- Drinks: Thai iced tea or a crisp lager complements the spice beautifully.
6. Storage and Reheating Instructions
- Fridge: Store leftover larb in an airtight container for up to 2 days.
- Freezer: Not recommended, as herbs lose freshness.
- Reheating: Best eaten fresh; if needed, gently warm duck slices separately and toss with fresh herbs and dressing again.
7. Recipe Notes
- Can be prepped ahead: Grill duck and make dressing, then toss with herbs just before serving.
- Always use fresh lime juice — bottled juice won’t give the same bright flavor.
- Toasted rice powder is essential for authentic larb flavor.
8. Nutrition Information (Per Serving – Approx. 1 cup)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 |
| Fat | 18g |
| Saturated Fat | 5g |
| Carbs | 9g |
| Sugar | 3g |
| Fiber | 2g |
| Protein | 30g |
| Sodium | 850mg |
| Cholesterol | 95mg |
| Calcium | 40mg |
| Iron | 2.4mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Main Dish / Salad
Cuisine: Thai (Isaan)
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 2 duck breasts, skin on
- Salt & black pepper
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp palm sugar
- 1–2 tbsp chili flakes
- 2 tbsp toasted rice powder
- ½ cup mint leaves
- ¼ cup cilantro, chopped
- 2 green onions, sliced
- ¼ cup Thai basil
- 2 shallots, sliced
Instructions
- Season duck breasts and grill until cooked to your liking. Rest, then slice thinly.
- Mix fish sauce, lime juice, palm sugar, chili flakes, and toasted rice powder in a bowl.
- Add duck slices and toss.
- Stir in herbs and shallots.
- Serve with cabbage, cucumber, and sticky rice.
Notes
- Duck fat can be saved for other cooking.
- Adjust chili to your heat tolerance.
- Fresh herbs are essential for authentic flavor.
🏷️ Diet Tags
- High Protein
- Dairy-Free
- Low Carb
- Gluten-Free (check fish sauce)
🌿 Health Benefits
- Duck meat: Rich in protein and iron for energy and strength.
- Fresh herbs: Provide antioxidants and digestion support.
- Lime juice & chili: Boost metabolism and immunity.
- Rice powder: Adds fiber and minerals.
10. FAQs
Q1: Can I make Laab Ped with roasted duck instead of grilled?
Yes, roasted duck works well, but grilling gives more smoky flavor.
Q2: What can I use instead of duck?
Chicken, pork, or beef are great substitutes.
Q3: Can I make this less spicy?
Reduce chili flakes and add more lime juice for balance.
Q4: How do I make toasted rice powder?
Dry-toast uncooked sticky rice until golden, then grind into a coarse powder.
Q5: Can I prepare Laab Ped ahead of time?
Yes, but add herbs just before serving to keep them fresh.
11. Final Thoughts
Laab Ped is a true celebration of Thai flavors — smoky duck, spicy dressing, tangy lime, and heaps of fresh herbs. It’s refreshing, satisfying, and wonderfully balanced.
Whether you serve it as part of a Thai feast or enjoy it on its own with sticky rice, this grilled duck larb is guaranteed to impress. Give it a try and let me know in the comments how your version turned out!