Laap Ped

1/2 cup minced duck meat, and a little bit of skin as a source of fat.
1/4 cup water (for cooking duck)
1 1/2 teaspoons fish sauce
1/2 teaspoon white sugar
2 teaspoons lime juice
1/2 teaspoon roasted sticky rice powder
1 teaspoon roasted chillie powder
1/8 cup mint leaves, packed
2 teaspoons chopped scallions (green onions)
1 tablespoons sliced shallots
1 teaspoon sliced long coriander
2"/5cm wedge of flat yellow cabbage (side vegetable)
Handful of long-beans 
2-3 small dried chillies (garnish or side)

Prepare the toasted rice powder if you don't have any on hand. (Basically take some uncooked sticky rice and place in a pan or wok over medium heat. Keep turning the rice until it turns golden in colour. The crush or grind the toasted rice using a mortar and pestle or a processor into a coarse powder)
Toast the chillie powder until slightly darker and. Stir constantly if toasted in a wok. Check frequently if toasting in an oven. Don't allow it to burn or smoke.
Boil the water in a saucepan and add the meat. Stir continually separating any clumps as they may form, until it’s cooked through. Strain and add to a bowl, reserve some of the liquid. Let it cool to slightly warm or room temperature.
Slice the shallots thinly. Slice the scallions into 1cm (1/2 in) pieces. Dice the coriander finely. Prepare the washed mint as separated leaves, cut into ½ cm (¼ in) segments. Set aside.
Add the chillie powder, sugar, lime juice, toasted rice powder, fish sauce, mint, scallions, shallots and long coriander to the bowl. Stir well. Add a small volume of the reserved cooking juices as a gravy to keep the moisture content and flavour in place.
Serve with a wedge of cabbage and a few long beans. You can garnish with small chillies, edible of course if you enjoy the raw heat of these. 
Serve with sticky rice.