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Duck larb

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By

Gary Mehigan

Abstract

The texture, particularly the crunch, and the combination of sweet sour and salt is sensational.  

There is no doubt that a good larb is a little complex, with lots of ingredients, but with bags of flavour, it’s worth the effort. Lemongrass, lime leaves and good fish sauce are essential elements along with the roasted rice, which is what larb is all about.

 

 


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