Chef Yia Vang updates one of his dad's specialties by blending flame-grilled duck breast with lemongrass, Thai chiles and fresh lime. Join Chef Yia Vang as he commemorates the legacy of cooking Hmong food over a wood-fired grill in the brand-new series, Stoked!
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Grilled Duck Laab
DISH THANKS TO YIA VANG
Level: Easy
Total: 40 min
Active: 40 minutes
Yield: 4 portions

Components

4 7-ounce skin-on duck breasts
Kosher salt and newly ground black pepper
1/2 cup toasted rice powder
1/3 cup sliced lemongrass
1/4 cup fish sauce
1/4 cup chopped shallots
3 to 4 Thai bird chiles, sliced
Juice of 3 limes
2 cloves garlic, minced
1/3 cup bean sprouts
1/3 cup matchstick-sliced carrots
1/3 cup fresh cilantro leaves, chopped
1/3 cup finely chopped scallion
10 to 12 fresh mint leaves
10 to 12 Thai basil leaves
Purple radishes, sliced, for garnish
Watermelon radishes, sliced, for garnish
10 to 12 butter lettuce leaves

Directions

Unique equipment: an open fire set up with a grill grate

Set up a wood fire and let it burn to low-burning ashes (see Cook's Note). Set up your grate for direct and indirect heat cooking.

Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and a number of grinds of pepper on both sides.

Location the duck breasts skin-side down over direct heat. Grill, turning as required to prevent flare ups, up until the skin renders its fat and is crispy, 8 to 10 minutes. Get rid of the duck and allow it to rest for 10 minutes.

Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.

On a large plate, set out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, put the duck laab on a lettuce leaf and top with the preferred garnishes.

Cook's Note

Ensure to utilize unattended hardwood, such as cherry, hickory or mesquite, that is safe for cooking.

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Grilled Duck Laab with Chef Yia Vang|Stoked|Food Network