If you're a fan of bold, tangy, herbaceous dishes that pack a punch, this Thai Duck Larb with Tamarind and Kaffir Lime might just become your new favorite. While most are familiar with chicken larb or pork larb, duck offers a richer, more complex flavor that pairs beautifully with the sweet-sour balance of tamarind and the floral citrus burst of kaffir lime. Larb is a beloved staple of both Thai and Lao food cultures, typically served as a warm or room-temperature salad with sticky rice and raw vegetables. This version elevates the traditional larb recipe Thai street vendors might serve by adding a gourmet twist through premium duck meat and a tamarind-lime dressing that's both authentic and inventive.
Thai Duck Larb with Tamarind and Kaffir Lime
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course
Cuisine Thai
Cast-iron skillet or nonstick pan Ideal for rendering the duck fat and getting a crispy skin. If you don’t have one, a stainless steel pan works too.
Sharp knife Duck breast can be tough to slice cleanly unless your knife is very sharp.
Mixing bowls You’ll need at least two: one for mixing the dressing and one for assembling the larb.
Spice grinder or mortar and pestle For making the toasted rice powder. If unavailable, you can use a food processor or even a rolling pin to crush the rice.
Fine mesh strainer Optional, but useful for straining out tamarind fibers if your paste is coarse.
For the Duck
- 1.5 lbs duck breast skin-on, boneless
- Salt to taste
- Black pepper freshly ground
- 1 tsp neutral oil vegetable or sunflower
For the Larb Dressing
- 2 tbsp tamarind paste preferably Thai-style, not Indian
- 2 tbsp fish sauce
- 1 tbsp toasted rice powder khao khua
- 1.5 tbsp lime juice freshly squeezed
- 2 tsp palm sugar or brown sugar
- 1 –2 Thai bird’s eye chilies finely chopped (adjust to spice tolerance)
- 2 kaffir lime leaves finely sliced
Herbs and Aromatics
- 1/2 small red onion thinly sliced
- 3 scallions chopped
- 1/2 cup fresh mint leaves
- 1/2 cup cilantro chopped
- 1/4 cup Thai basil optional but recommended
For Garnish and Serving
- Sliced cucumber
- Romaine lettuce or cabbage leaves
- Sticky rice or jasmine rice
- Extra toasted rice powder and chili flakes for topping
Prepare the Duck
Start by patting the duck breasts dry with a paper towel. Score the skin in a crisscross pattern without cutting into the meat—this helps render the fat. Season both sides with salt and pepper.
Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and let the fat render slowly for about 8–10 minutes. Once the skin is golden brown and crispy, flip and cook the meat side for 3–4 minutes or until it reaches your desired doneness (medium rare to medium works well for duck). Remove from pan and let it rest for 10 minutes.
Make Toasted Rice Powder
In a dry pan over medium heat, toast 2 tablespoons of uncooked glutinous rice until golden brown and aromatic (about 5–6 minutes). Let it cool, then grind it into a coarse powder using a spice grinder or mortar and pestle.
Mix the Dressing
In a small bowl, combine tamarind paste, fish sauce, lime juice, palm sugar, chopped chilies, and the sliced kaffir lime leaves. Stir well until the sugar dissolves and the sauce is balanced between salty, sour, and sweet. Adjust to taste if needed.
Assemble the Larb
Thinly slice the rested duck breast against the grain. In a large bowl, toss the duck slices with red onion, scallions, mint, cilantro, Thai basil (if using), and toasted rice powder.
Pour the dressing over the mixture and gently combine everything. The herbs should stay fresh and vibrant, not wilted.
Serve
Spoon the larb onto a platter and sprinkle with extra rice powder and chili flakes. Serve with sticky rice, lettuce or cabbage leaves, and cucumber slices for a refreshing contrast.
Pairings
This Thai duck larb pairs best with sticky rice, the traditional carbohydrate served with laab Thai food. If you're feeling adventurous, you can also try pairing it with a chilled glass of dry Riesling or Sauvignon Blanc—the acidity helps cut through the richness of the duck and complements the citrusy notes from the kaffir lime.
Want to keep things alcohol-free? Try a Thai iced tea or a lemongrass-ginger soda. Both beverages offer a cooling balance to the heat of the chilies.
As for side dishes, a crunchy Thai green papaya salad (som tum) or a light Thai fish curry can help round out your table for a complete Thai dinner experience. If you’re looking for a soup, a tangy and herbaceous tom yum or even a mild coconut-based laksa recipe can be an excellent match.
FAQs
1. Can I use duck legs instead of duck breast?
Yes, but duck legs will need to be braised or slow-cooked, which adds more time. Duck breast offers quick cooking and a beautiful pink center that pairs well with larb’s zesty dressing.
2. Can I make this dish with chicken or pork?
Absolutely. For a more familiar version, substitute the duck with finely chopped chicken thighs for a chicken larb recipe or use ground pork for a pork larb. Both are excellent traditional options used in larb gai and other laab salad recipe variations.
3. What makes this dish different from larb gai?
While larb gai (Thai chicken larb) uses leaner meat and often features a simpler lime-fish sauce dressing, this duck version adds depth with tamarind and kaffir lime, giving it a more complex flavor profile.
4. How do I store leftovers?
Duck larb is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The herbs may wilt, so consider adding fresh mint and cilantro when reheating or serving cold.
5. Is this an authentic Thai recipe?
This dish is inspired by thai food recipes authentic to the northeastern region of Thailand (Isan), where larb is a cornerstone of everyday meals. While duck is not the most common protein used, the preparation and ingredients stick closely to traditional methods, giving it both authenticity and creativity.
