Stuffed Duck with Horseradish

Ped Hum Sai Houa Phak Peuk

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 1 duck, cleaned and gutted—cut off the head, the feet and the wing-tips; open the duck up, take out the intestines and remove the fat from the tail end; salt it and add a sprinkling of ground black pepper
  • the duck’s liver<


Put in a mixing bowl the minced liver, sliced gizzard, pounded shallots, chopped onion, chopped bread, chopped coriander leaves, pounded crisp-fried pork skin and minced pork. Add salt and fish sauce. Taste and check the saltiness. Then stuff the mixture into the duck and wind thread tightly round the bird. After thus preparing the duck, put a cooking pot on the fire. Put