Thai Duck Larb
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 duck breast (finely diced)
  • Handful of fresh coriander (finely chopped)
  • Handful of Thai Basil (roughly torn)
  • 3 red chillies (finely chopped)
  • 1 small onion (peeled and finely diced)
  • 2 cloves garlic (peeled and crush)
  • 1 tbsp size of fresh ginger (peeled and grated)
  • 2 tbps light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbps fish sauce
  • 2 spring onion (finely sliced)
  • Juice of 1 lime
  • ½ tsp dried chilli flakes
  • Black pepper
  • Sunflower oil
  1. In a large frying pan/ wok heat a dash of sunflower oil. Add the onions and garlic and cook until soft and golden. This will only take around 2 mins.
  2. Then add the ginger and duck. Cook on a high heat for around 3-4 mins. Constantly stirring the duck so all the sides cook evenly.
  3. Add the soy sauce, fish sauce, chillies, chilli flakes, spring onions and a pinch of black pepper. Pour in the lime juice and mix well. Keep on a high heat so the juices start to boil down and the duck is coated with all the sauce. This will just need 2 mins.
  4. Take the pan off the heat and stir in the Thai basil and coriander. Season with more black pepper and serve right away.
Recipe by A Modern Rose at