Ingredients:

1 cup minced duck meat
2 tablespoons of lime juice
2 tablespoons of fish sauce
3 tablespoons of duck stock
1 teaspoon of prik phom (powdered red chili)
2 tablespoons shallots, very finely sliced
2 tablespoons lemon grass, bruised, and very finely sliced
1 tablespoon of bai magkroot (kaffir lime leaves), shredded
2 tablespoons of spring onion/green onion, thinly sliced
1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced
1 tablespoon of prik ki nu daeng (red birdseye chilis), thinly sliced.

Methods:

In a dry wok or skillet,carefully toast 2 or 3 tablespoons of long grained (uncooked) rice,until light brown,then allow it to cool and grind to a coarse powder.

Take the duck meat and chop/mince it to a fairly fine consistency (you can use a food processor or meat grinder, but this tends to reduce it to a paste – it is better if you can manage it to cut it very fine. Thais chop with two cleavers at once,but a single very sharp knife will do.)

Put the minced duck in a small bowl and allow to marinade in the lime juice and fish sauce for about an hour.

In a hot wok or skillet,briefly stir fry the meat until it is just cooked, then remove to a mixing bowl, and combine with the other ingredients, using about one tablespoon of the toasted rice. Taste and if necessary adjust the seasonings.

Serve on a bed of lettuce leaves, garnishing with mint and lime leaves, and putting cucumber slices, water chestnuts and radishes (or slices of fresh white radish [mouli]) around the plate. Add small dishes of sliced red and green chilies, and the usual Thai table condiments.