Stuffed Duck with Horseradish

Name: Stuffed Duck with Horseradish (Ped Hum Sai Houa Phak Peuk)
Cuisine: Luang prabang
Ingredients: salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; coriander, chopped (for garnishing); butter (2 tbsp); 3 sprigs of coriander, the leaves only, finely chopped; 3 sprigs of coriander, the leaves only, finely chopped; 8 small Chinese radishes, peeled and washed; salt, fish sauce and ground black pepper; 10 (small) shallots, pounded finely; ½ onion, thinly sliced and finely chopped; the soft part of French bread—size of a duck’s egg—chopped; the soft part of French bread—size of a duck’s egg—chopped; 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, minced; the duck’s gizzard—slit it open, discard any food in it, peel off the inner lining, slice the gizzard thinly and put it with the prepared liver on a plate; the duck’s gizzard—slit it open, discard any food in it, peel off the inner lining, slice the gizzard thinly and put it with the prepared liver on a plate; 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; 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; 2 pieces of crisp-fried pork skin—remove and discard the fat and pound the skin; three-layer pork, minced—size of a hen’s egg; three-layer pork, minced—size of a hen’s egg; (pork broth)

Ped Hum Sai Houa Phak Peuk

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

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<

Asia
Laos
Main course

Method

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