2 tbls Lemon grass, bruised and very finely sliced
1 tbls Bai Magkroot (kaffir lime leaves) shredded
2 tbls spring/green onion, thinly sliced
1 tbls Prik ki nu (green birdseye chilis) thinly sliced
1 tbls pri ki nu daeng (red birdseye chilis) thinly sliced
Instructions
In dry wok/skillet, carefully toast 2-3 tbls of long grain uncooked rice. Lightly brown, cool and grind to a coarse powder.
Chop/mince the duck meat to fairly fine consistency. Put minced duck meat in a bowl to marinade with lime juice and fish sauce for 1 hour.
in hot wok/skillet briefly stir-fry meat until just cooked. Remove to mixing bowl and combine with other ingredients plus about 1 tbls of the toasted rice.
Taste and adjust seasoning as necessary. Serve on a bed of lettuce leaves, garnish with mint and line leaves, putting cucumber slices, water chestnuts and sliced radishes around the plate.
Serve with small dishes of red and green chilis. This dish is traditionally spicy hot
Originally Submitted
1/31/2011
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