• Luke Nguyen's Laotian duck blood salad: just one example of how this plasma-rich ingredient can be used. (Luke Nguyen)Source: Luke Nguyen
Serves

Skill level

Mid
By
Average: 4.3 (26 votes)
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Ingredients

  • 1 tbsp vegetable oil
  • 1 red Asian shallot, chopped
  • 100 g duck liver, cleaned, thinly sliced
  • 60 ml duck blood
  • 1 spring onion (scallion), finely sliced
  • 1 handful roughly chopped coriander (cilantro)
  • 10 mint leaves
  • 10 Vietnamese mint leaves
  • 1 tbsp fried red Asian shallots (see note, below)
  • 1 tbsp roasted unsalted crushed peanuts
  • 1 lime, cut in half

Accompaniments

  • 2 bird’s eye chillies, sliced
  • 2 snake beans, cut into 4 cm (3 inch) lengths
  • 1 handful Thai basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Add the vegetable oil to a hot frying pan and sauté the shallot until fragrant. Add the duck liver and a pinch of sea salt and stir-fry for 2 minutes. Remove from the heat and allow to cool.

In a shallow bowl, mix together the duck blood and 125ml water. Tip the liver mixture into a mixing bowl. Add the spring onion, coriander, mint and Vietnamese mint and gently toss. Evenly scatter the mixture over the bowl of duck blood, then garnish with the fried shallots and peanuts. Allow the duck blood to set for 15 minutes. Meanwhile, arrange the accompaniments on a separate plate. Squeeze the lime juice over the salad. Serve with the accompaniments and Lao beer.

 

Note

• Fried Asian shallots are widely available at Asian grocers. To make your own, finely slice 200 g red Asian shallots and wash under cold water. Dry the shallot with a cloth, then set aside on paper towels until completely dry. Heat 1 litre vegetable oil in a wok to 180°C (350°F), or until a cube of bread dropped into the oil turns brown in 15 seconds. Fry the shallots in small batches until they turn golden brown, then remove with a slotted spoon to a paper towel. They are best eaten freshly fried, but will keep for up to 2 days in an airtight container. The oil they were cooked in can also be reused.