Crafts and Life

Ingredients
1 tablespoon Jasmine Rice
280g minced duck
3 tablespoons lime juice
1 tablespoon fish sauce
2 lemon grass stalks, white part only, finely sliced
50g Asian shallots, finely sliced
5 makrut (kaffir) lime leaves, finely sliced
5 spring onions, finely chopped
1 quarter to 1 half teaspoon roasted chilli powder, according to taste
a few lettuce leaves
a few mint leaves, for garnish
raw vegetables such as snake beans, cut into lengths, cucumber slices, thin wedges of cabbage, halved baby tomatoes, to serve
Method
Dry-fry the rice in a small pan over a medium heat. Shake the pan to move the rice around, for 6 to 8 minutes, or until the rice is brown. Using a pestle and mortar or a small blender, pound or blend the rice until it almost forms a powder.
In a saucepan or wok, cook the duck with the lime juice and fish sauce over a high heat. Crumble and break the duck until the meat has separated into small pieces. Cook until light brown. Dry, then remove from the heat.
Add the rice powder, lemon grass, shallots, makrut lime leaves, spring onions and chilli powder to the duck and stir together. Taste, then adjust the seasoning as necessary.
Line a serving plate with lettuce leaves. Spoon the duck over the leaves, then garnish with mint leaves. Arrange the vegetables on a separate plate.
Serves 4 – from "The Food of Thailand", Murdoch Books

Labels: Duck, Oriental, Thai