Welcome the beloved Thai dish of duck larb to your midweek with this fresh, 20-minute take on the classic. We've used ready-to-heat confit duck crisped up in the pan and a lime-heavy dressing for synapse-firing flavour that masters the trio of sweet, hot and tangy. Add peanuts for crunch and chilli to your liking, and you have a summer hit in your hands.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to a boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until water is absorbed and rice is tender. Remove from heat and leave covered until ready to serve. While rice is cooking, continue with step 2.
Thinly slice eschalots. Slice chilli. Cut cucumber into thin rounds. Pick mint and coriander leaves from their stems. Rinse and separate lettuce leaves.
Juice lime. Place lime juice, fish sauce, brown sugar and ½ the chilli in a bowl and stir to dissolve sugar.
Pat duck dry with paper towel. Place, skin-side down, in a frypan over medium heat and cook for 6–7 minutes or until skin is deep golden and crisp. Turn and cook for a further 3–4 minutes or until warmed through. Transfer to a plate, cover loosely in foil and rest for 2 minutes.
Shred duck using two forks, discarding bones. Place in a bowl with cucumber, eschalot, mint, coriander and ½ the roasted peanuts. Pour over dressing and toss gently to combine.
Divide rice and lettuce leaves between plates. Top with duck salad and scatter with remaining roasted peanuts and remaining chilli.