This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus. I decided to use the same flavors with a seared duck breast and make it into more of a main-course salad. This is a refreshing take on northern Thai street food.
Author: Reprinted with permission from Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 servings