Cooking the meat
Heat the oil in a large frying pan over medium heat. Add the ground duck meat and a pinch of salt. Cook for 5 to 7 minutes, stirring to crumble the meat. It should be cooked but still juicy. Remove from heat.
Add the aromatics
In the hot pan (off the heat), add the garlic, lemongrass, ginger and shallots. Stir gently so that the residual heat releases the aromas without overcooking.
Seasoning
Add fish sauce, lime juice, chili flakes and sugar (if using). Mix well. Taste and adjust for acidity, salt or spiciness.
For the herbs
Add coriander, mint, Thai basil (if using), chives and khao khua. Stir one last time. Serve warm or at room temperature.
Serving
Arrange in lettuce leaves with crisp vegetables.
This recipe has been made by our brand ambassador Pierre-Alexandre Joly @legoutavanttout_par_pajoly.
