Many Thai dishes are perfect for warmer weather because their vivid flavours refresh the palate. Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried duck skin, fried shallot, fresh herbs and lime juice.
Ingredients such as kaffir lime leaves, fried shallots, toasted rice powder and sawtooth coriander (which goes by many names, including culantro and long coriander) are sold at shops specialising in Southeast Asian products.
Kaffir lime leaves are double leaves – they are attached to each other as a pair. You need six pairs for this dish
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