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 ...

Larb, also spelled larp, laap, lahb or laab, can be made from all different types of protein. I’ve had it with fish, mushrooms, chicken, duck and, of course, pork. Larb originated in Laos ...

The duck in the laab falls somewhere between crunchy and hard like jerky, a texture that will take up most of your brainpower ...