Directions

1. Remove the skin from the duck breasts. Slice the skin into thin strips, then mince the meat (either by putting it through a meat grinder, or by finely chopping it with a sharp knife).
2. Put the cooking oil into a wok set over a medium-high flame. When the oil is hot, add the lime leaves and fry them until they darken slightly. Drain them on paper towels. If using dried chillies, fry them until they darken slightly, then drain on paper towels.
3. Pour the oil out of the wok into a bowl. Place the wok over a medium flame. Add the duck skin and stir constantly until the fat has rendered out and the skin is lightly browned and crisp. Remove the duck skin from the wok and drain on paper towels.
4. Pour off all but about 20ml of the duck fat from the wok. Place the wok over a high flame then add the garlic and let it sizzle briefly. Add the duck meat and break it up with a spatula, then stir in the fish sauce, toasted rice powder and chilli flakes. Stir-fry the ingredients until the duck meat is cooked. Transfer the mixture to a bowl and cool to room temperature, stirring occasionally to release the steam.
5. Just before serving, stir in the sawtooth coriander, spring onions, mint leaves and lime juice. Add most of the lime leaves, fresh or whole dried chillies and fried shallots, leaving behind some of each ingredient for the garnishes. Mix thoroughly, then spoon the larb onto a serving plate. Add the reserved lime leaves, chillies and fried shallots, then serve with the raw vegetables and lime wedges.