Laap Leut Ped

Live duck
  • Fish sauce
  • sesame seeds
  • peanuts crushed
  • coriander
  • mint
  • lime
  • crispy shallots
  • pepper

  1. The duck is sacrificed by making an incision along the artery of the neck or under the wing and is collected into a bowl and mixed with fish sauce. The fish sauce prevents the blood from coagulating and because of the high salt content the blood cells don't break.
  2. The duck carcass is plucked and gutted. The offal put aside.
  3. The breast is cut into thin small pieces and grilled lightly or dry fried with garlic, lemon grass and garlic.
  4. The blood-fish sauce is mixed with 2 parts of drinking water poured onto a wide platter or bowl and topped with the cooked duck.
  5. Sesame seeds, coriander, dill, mint and crispy shallots are sprinkled over this. Lime juice is then drizzled over all with black or white pepper.

The dish may be served with warm sticky rice or eaten directly with a spoon.

The wings, tail and legs are barbecued whole.
The remaining carcass is placed into a pot containing water and brought to the boil.
The offal is placed into the pot if it wasn't included in the original meat preparation.
The duck carcass is boiled for about 15 minutes with the addition of garlic and greens. The soup is served.