Duck Larb

Place kaffir lime slices in a bowl and pour over a cup of boiling water. Let sit at least 15 minutes until soft and pliable.

Trim woody ends off lemongrass and peel off tough outer layer. Cut lengthwise into batons then cut the batons crosswise to finely mince. Mince shallots.

Heat oil in a medium saute pan over medium heat. Start with sauteing the lemongrass until it just starts to get some color, about 4-5 minutes. Remove and transfer lemongrass to a large bowl reserving oil in the pan.

Add shallot to remaining oil and cook until soft. Transfer shallots to the same large bowl as the lemongrass, reserving a bit of oil in the pan. Remove pan from heat.

While lemongrass and shallots are cooking, mince cilantro and green onions and add to the bowl. Mince ginger and add 1/2 tsp. to the bowl. Remove and discard stems from chiles and mince (use to taste for desired heat level) adding to bowl. Stir together ingredients in the large bowl.

Finely mince duck, cutting first into slice, then the slices into long strips, the strip cut crosswise into a fine dice.

Return saute pan to heat and set over medium high. Saute duck in remaining oil for about 3 minutes just until no longer pink (There should be enough remaining fat from the skin to render a bit more here during cooking).

While duck is cooking, mince rehydrated kaffir lime and add to the large bowl (or add lime zest).

Stir cooked duck into the ingredients in the large bowl along with sugar, fish sauce, lime juice, mint, and salt to taste.

Serve with sticky rice or steamed rice.