Duck Larb: Kin Shop’s Vibrant Thai Salad Recipe Explained
Aromatic herbs, tangy lime, and crispy duck skin unite for a vibrant twist on larb.
Duck larb, a dynamic Thai salad of chopped duck, spicy aromatics, crisp textures, and tangy undertones, has captivated food lovers at the acclaimed Kin Shop in New York’s West Village. Crafted by Harold Dieterle, this modern reinterpretation draws on authentic Southeast Asian flavors while introducing creative twists, making duck larb a standout dish that bridges culinary tradition and contemporary technique.
What Is Larb? Origins and Variations
Larb (also spelled laab, laap, or larp) is prominent across Northern Thailand and Laos, known for its rich flavors, aromatic herbs, and punchy seasonings. Traditionally, larb features minced or chopped meats—commonly chicken, pork, beef, or duck—combined with fresh herbs, toasted rice powder, chiles, lime juice, and fish sauce.
While pork and chicken larb are the most widespread, duck larb is prized for its complex taste and luxurious texture, as the inclusion of crisped duck skin adds depth unmatched by leaner meats.
Authentic larb variations may include:
- Larb Gai – minced chicken larb
- Larb Moo – minced pork larb
- Larb Pet – minced duck larb
- Larb Nuea – minced beef larb
- Larb Tofu/Mushrooms – vegetarian versions
Core Elements That Define Larb
- Umami Seasonings: Fish sauce, soy, or padaek (traditional Lao fish sauce)
- Spicy Heat: Chiles (fresh or dried), chili flakes
- Acidity: Lime juice or tamarind
- Herbal Freshness: Mint, cilantro, sawtooth coriander, spring onions
- Crunch: Toasted rice powder, crispy meat skin
Kin Shop’s Duck Larb: A Fresh Approach
Harold Dieterle, a Top Chef winner and Kin Shop founder, infuses classical larb technique with local ingredients and refined presentation. His interpretation features diced duck breast and fried duck skin for crisp contrast, highlighting the importance of balancing fat, spice and tartness.
Key points in Kin Shop’s version:
- Duck breast is freshly minced for vibrant flavor.
- Crispy duck skin elevates the salad, offering rich texture and umami.
- Fried shallots add a savory crunch, echoing Southeast Asian street snacks.
- Kaffir lime leaves, mint, and sawtooth coriander provide aromatic brightness.
- Toasted rice powder (khao khua) supplies a subtle smoky crunch vital to larb’s identity.
- The dish is finished with lime juice for acidity and balance.
Ingredient Breakdown and Roles in Duck Larb
| Ingredient | Function | Notes |
|---|---|---|
| Duck Breast | Main protein | Mince with a sharp knife for best texture |
| Duck Skin | Crispy, savory garnish | Rendered and fried until golden |
| Kaffir Lime Leaves | Fragrant citrus aroma | Thinly sliced, sometimes fried |
| Sawtooth Coriander (Culantro) | Herbal note | Chopped, adds unique flavor |
| Mint Leaves | Freshness | Chiffonade for best distribution |
| Spring Onions | Crunch and mild pungency | Thinly sliced |
| Toasted Rice Powder | Nutty crunch | Essential to larb texture and taste |
| Fish Sauce | Salinity and depth | Southeast Asian staple |
| Shallots | Savory sweetness | Fried for extra texture |
| Dried Chilies/Chili Flakes | Spicy heat | Amount can be adjusted to taste |
| Lime Juice | Bright acidity | Balances rich fat and spice |
Step-by-Step: How to Make Duck Larb like Kin Shop
Making duck larb is both an art and a science, with each step crucial for layering flavor and coaxing out contrasts. The following comprehensive method distills both classic technique and tips from Kin Shop’s kitchen:
1. Prepare Ingredients
- Duck Breast: Remove the skin and reserve it; mince the meat finely using a sharp knife or meat grinder.
- Duck Skin: Slice into thin strips for even crisping.
- Aromatics: Prepare kaffir lime leaves, sawtooth coriander, spring onions, mint leaves, and garlic, chopping everything to a fine chiffonade for even distribution.
- Toasted Rice Powder: Dry-toast uncooked rice in a pan until golden, then grind to a coarse powder.
- Shallots: Slice thin and fry until crisp.
- Dried Chilies: Fry whole or slice and toast. Set aside for garnish.
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2. Crisp the Duck Skin
- Heat a pan or wok over medium-high heat; add the duck skin and cook, occasionally stirring, until fat renders and skin turns golden and crisp.
- Add aromatics like kaffir lime leaves and lemongrass to the pan for the final minute to infuse the fat.
- Remove crisped skin and herbs; drain on paper towel. Reserve rendered duck fat for later steps.
3. Cook the Duck Meat
- Return the pan to the stove, heating the reserved duck fat over medium-high heat.
- Add minced duck meat and stir-fry quickly until the meat loses its pink hue but remains juicy.
- Add minced garlic; fry briefly until aromatic.
- Season with fish sauce, chili flakes, sugar (if using), and toasted rice powder. Stir thoroughly to incorporate and finish cooking.
4. Assemble the Larb
- Allow cooked meat mixture to cool slightly so herbs stay fresh and vibrant.
- Fold in crispy duck skin, fried shallots, fresh chopped herbs (mint, sawtooth coriander, spring onion), and kaffir lime leaves.
- Add lime juice for acidity; taste and adjust seasonings (salt, fish sauce, chili, lime) as needed.
5. Plate and Garnish
- Transfer assembled larb to a serving platter.
- Garnish liberally with extra fried chilies, roasted peanuts, lime wedges, and fresh vegetables (such as cucumber, radishes, lettuce leaves).
The Key Techniques for Authentic Duck Larb
- Toasted Rice Powder: This technique imparts a nutty aroma and signature larb crunch. Toast short-grain (or sticky) rice in a dry skillet, stirring constantly until golden; grind in a mortar and pestle or spice grinder.
Tip: Use immediately for optimal flavor. - Crispy Skin: Remove and fry duck skin thoroughly for maximum crunch; overcooking risks toughness, while under-cooking leaves unpleasant chewiness.
- Herb Infusion: Chopping herbs finely and adding them when the meat’s warm—not hot—preserves their aroma.
Kaffir lime leaves provide a citrus backbone, while mint and sawtooth coriander brighten and balance the duck’s richness. - Seasoning Balance: Duck larb thrives on the harmony between salty fish sauce, fiery chiles, and tart lime. Taste and adjust before serving, recognising that flavors evolve as ingredients mingle.
Serving Suggestions: How to Enjoy Duck Larb
Duck larb is intended as both a light meal and an appetizer, often accompanied by fresh vegetables and sticky rice. For restaurant presentation or at home:
- Serve with crisp lettuce leaves for easy scooping.
- Pair alongside cucumber, radishes, and fresh herbs.
- Add roasted peanuts or cashews for additional texture.
- Offer sticky rice or jasmine rice to absorb flavorful juices.
- Garnish with lime wedges for guests to squeeze to taste.
Wine and Drink Pairings
- Aromatic whites (Riesling, Gewürztraminer) cut through the dish’s spice and fat.
- Light, hoppy beers or Thai iced tea complement both the heat and herbs.
Chef’s Tips from Kin Shop
- Use fresh duck breast, never frozen, for the best flavor and tenderness.
- Don’t omit toasted rice powder—it’s the ingredient that decisively marks a dish as larb.
- Chop herbs at the last minute to preserve their oils and aroma.
- Balance the seasoning aggressively; a larb should pack a punch of flavor without overwhelming.
- If prepping ahead, keep crispy elements (duck skin, shallots) separated and combine just before serving to avoid sogginess.
Frequently Asked Questions (FAQs)
Q: Can I substitute duck with another meat?
A: Yes, larb is traditionally made with pork, chicken, beef, or even fish and mushrooms. Duck lends a rich depth, but substitutions work well if the core larb seasoning is maintained.
Q: What is the best herb substitute for sawtooth coriander?
A: Cilantro can be used in place of sawtooth coriander. While their flavors differ, cilantro provides a similar aromatic profile.
Q: How spicy is duck larb?
A: Spice level varies depending on the amount of chili flakes or dried chiles used. Adjust per personal preference or serve extra chiles on the side.
Q: Is duck larb gluten-free?
A: Yes, as traditionally made duck larb contains no wheat or gluten ingredients. Always check bottled fish sauce for additives if strict dietary compliance is necessary.
Q: Can the recipe be prepared in advance?
A: Duck meat and crispy skin can be cooked ahead, but combine with fresh herbs, lime juice, and crispy elements immediately before serving for best texture.
Nutritional Value and Dietary Notes
Duck larb provides a balance of lean protein, herbs, and healthy fats (from duck skin) as well as vitamins C and E from fresh lime juice and herbs. While savory and satisfying, duck larb can be adjusted for lighter versions by trimming extra fat, moderating chili, and boosting fresh vegetables.
- High in protein
- Rich in antioxidants from herbs
- Contains healthy monounsaturated fats from duck
- Gluten-free and dairy-free by tradition
The Culinary and Cultural Context of Duck Larb
Larb is more than a dish—it is a celebration of community and flavor synergy. In Southeast Asia, it is often eaten at gatherings, ceremonies, and family meals, signifying abundance and hospitality.
Kin Shop’s version pays homage to this heritage while embracing inventive presentation and ingredient focus. By highlighting duck—once reserved for special occasions—and crispy elements, the dish bridges old-world authenticity with New York’s cosmopolitan palate.
Comparison Table: Common Larb Types
| Larb Type | Primary Protein | Characteristic Flavor |
|---|---|---|
| Larb Gai | Chicken | Light, aromatic, mild spice |
| Larb Moo | Pork | Rich, salty, well-balanced heat |
| Larb Pet | Duck | Deep, savory, textural contrast |
| Larb Nuea | Beef | Robust, slightly sweet, pronounced heat |
| Larb Tofu/Mushroom | Vegetarian | Fresh, herbal, lighter profile |
Related Recipes and Variations
- Chicken Larb: Substitute duck with chicken breast and follow the same method.
- Pork Larb: Use minced pork and increase chili for classic heat.
- Mushroom Larb: For a vegetarian take, swap duck for chopped shiitake, king oyster or button mushrooms; toast herbs and rice powder as usual.
Insider Secrets: Making Larb at Home
- Use a very sharp knife for mincing duck to preserve texture.
- Store crispy elements separately and incorporate just before plating.
- Reduce fat for lighter variants; remove excess rendered fat after skin crisps.
- Experiment with different herb ratios—mint dominates for fresh larb, sawtooth coriander for earthy undertones.
- Toast rice powder in advance but grind just before use for best aroma.
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Enjoying Duck Larb—Where Classic Meets Creative
Kin Shop’s duck larb is a testament to the vibrancy of Thai cuisine and the power of thoughtful contemporary adaptation. At its heart, the salad harmonizes rich duck meat, lively herbs, crunchy skin, and bold seasoning—making it as suitable for festive occasions as weeknight dinners.
Whether recreating the dish at home for friends or seeking inspiration for your next kitchen adventure, understanding the ingredient balance and step-by-step process ensures every bite is packed with tradition, innovation, and pure flavor.
References
- https://www.scmp.com/cooking/recipe/duck-larb/article/3027806
- https://blog.eatwithfish.com/2022/02/17/duck-larb-salad-with-toasted-rice-dressing-%E0%B8%A5%E0%B8%B2%E0%B8%9A%E0%B9%80%E0%B8%9B%E0%B9%87%E0%B8%94/
- https://www.thefooddictator.com/the-hirshon-laotian-spicy-duck-and-herb-larb-%E0%BB%80%E0%BA%9B%E0%BA%B1%E0%BA%94-%E0%BA%A5%E0%BA%B2%E0%BA%9A/
- https://www.eatingthaifood.com/thai-larb-recipe/
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