Grilled Duck Laab with Chef Yia Vang | Stoked

Chef Yia Vang updates one of his dad's specialties by mixing flame-grilled duck breast with lemongrass, Thai chiles and fresh lime. Join Chef Yia Vang as he celebrates the legacy of cooking Hmong food over a wood-fired grill in the new series, Stoked! Get the recipe ▶ https://foodtv.com/3KxmgNu Subscribe to Food Network ▶ http://foodtv.com/YouTube Follow Chef Yia Vang ▶ https://www.instagram.com/yiavang70/ Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Duck Laab RECIPE COURTESY OF YIA VANG Level: Easy Total: 40 min Active: 40 min Yield: 4 servings Ingredients Four 7-ounce skin-on duck breasts Kosher salt and freshly ground black pepper 1/2 cup toasted rice powder 1/3 cup chopped lemongrass 1/4 cup fish sauce 1/4 cup chopped shallots 3 to 4 Thai bird chiles, chopped Juice of 3 limes 2 cloves garlic, minced 1/3 cup bean sprouts 1/3 cup matchstick-sliced carrots 1/3 cup fresh cilantro leaves, chopped 1/3 cup finely chopped scallion 10 to 12 fresh mint leaves 10 to 12 Thai basil leaves Purple radishes, sliced, for garnish Watermelon radishes, sliced, for garnish 10 to 12 butter lettuce leaves Directions Special equipment: an open fire set up with a grill grate Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking. Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides. Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes. Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper. On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings. Cook’s Note Make sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #FoodNetwork #GrilledDuckLaab #Stoked #ChefYiaVang Grilled Duck Laab with Chef Yia Vang | Stoked | Food Network https://www.youtube.com/watch?v=O8Z_Rl2RB3s