In a pan, over very low heat, roast uncooked glutinous rice until lightly golden. Set aside.
In a pan, over very low heat, roast white sesame seeds until lightly golden. Set aside.
The rice and sesame seeds should match in color; this indicates that each ingredient has a similar ratio of smokiness to nuttiness.
Let the rice and sesame seeds cool to room temperature, then measure and mix together 1/4 part of sesame seeds for every part of roasted rice. Transfer the rice-sesame mix to a mortar and pestle and grind it into a fine sand-like texture, using the pestle in a round circular motion. Set aside.
Prepare a concentrated stock:
If you are using a chicken or duck carcass, wash the carcass thoroughly and, as much as possible, remove any internal organs still attached to the bones.
In a pot, bring water to a boil. When the water is boiling, add the saam gluuhr (สามเกลอ): coriander roots, Thai garlic, and white peppercorns.
Add the carcass or the duck bones.
Skim off any foam and scum floating on top of the stock. Simmer on low heat and reduce to a concentrated stock.
Prepare the duck meat:
On a cutting board and using a knife, mince the duck meat to a smooth consistency. Do not use a meat grinder or an electric food processor.
Place the meat in a pot and mix with just enough of the stock to wet the meat.
Place the pot on medium heat, constantly stirring, and cook the meat thoroughly, adding stock if necessary. When finished, the duck meat should be moist with no liquids.
Prepare the crispy fried Thai garlic:
In a mortar and pestle, pound unpeeled Thai garlic. Use just enough force to mash the garlic cloves, leaving the peels intact. Do not try to make a smooth paste. The peels will crisp fry and add a desired textural element.
To a cold wok, add the pounded Thai garlic, cover with cold oil or pork lard, and turn the heat to medium-low.
Stir the garlic constantly in one direction only until the peels are light golden in color. Pour the hot oil and garlic into a container and allow to cool to room temperature.
Once cooled, strain the oil, and set the fried garlic aside.
Prepare the crispy duck skin and fried bird’s eye chilies:
Slice the duck skin into thin elongated strips.
On very low heat in a nonstick pan with a lid, add some of the garlic oil.
Render the fat from the skins and continue frying until the skins turn golden and crispy. Drain and set aside.
Fry the skin on very low heat until crispy.
Add dried bird’s eye chilies and fry until crisp and shiny.
Set aside.
Prepare the rest of the ingredients:
Thinly slice the shallots, lengthwise along the growth axis. Set aside.
Thinly slice the spring onion. Set aside.
Slice the sawtooth coriander into wide juliennes. Set aside.
Combine the laap:
In a mixing bowl, add the cooked duck meat. Add the wet ingredients: Add fish sauce.
Add lime juice.
Mix the meat with the seasoning. Taste and adjust the seasoning to your liking. It should be slightly sour over salty.
When you are satisfied with the seasoning, add the dry ingredients. Add the ground roasted rice.
Add ground chilies.
Add the crispy fried Thai garlic and crispy duck skin. Keep some of the crispy skin for garnish.
Add the sliced shallots and the herbs.
Serve:
Serve garnished with crispy duck skin, crispy fried Thai garlic, and fried bird’s eye chilies. Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.