LCTV Duck Blood
To many, the thought of consuming Blood would conjure up images of fictional characters created by Bram Stoker or Anne Rice.
However, on closer inspection, you can see that blood plays a major role in foods from many cultures (ever wonder what is in your Black Pudding, Morcilla, Blutwurst, Boudin, Biroldo etc…?)
Duck Blood Larb is mentioned in many books and websites about Laotian Cuisine.
Once upon a time animals roamed free, free of pollution to the air and waters (a bygone time when we respected the Earth?).
These animals ate well and produced the best meats. Nowadays, with so many food borne viruses, we have to be careful of what we eat.
I can imagine a time when this dish was prepared in a carefree manner, with all the family gathering around to help with the various cooking techniques and dishes that a Duck would supply (the Larb, a Soup, a BBQ).
Our LCTV presentation below was filmed when Avian Flu, in all its disguises, was prominent in the news.
Trusting our kinfolk to find us a “free-range” Duck, we filmed the making of “Larb Luert Ped”.
To some, the texture of the semi-congealed Blood may be off putting, but to others, it is a dish worth savouring for its fine aroma, smoothness and body.
If you feel uncomfortable seeing your food “alive” before it arrives to the table, or feel unsettled about seeing animal blood being prepared, then we suggest that you refrain from watching the presentation.
Don’t worry if you don’t understand Lao, the majority of the presentation is in English. (On the other hand, if you do understand Lao, you may find some of the dialogue amusing :).
June 13th, 2007 at 9:24 pm
[...] you are bold enough, then try Larb Luert Ped or Larb Duck Blood from LCTV. I have never tasted one myself but I’ve seen the adults in the family making the dish and eating [...]
June 26th, 2007 at 5:50 pm
[...] such a natural thing to see in Lao food. You can even find a traditional version of Lao dish like larb duck for example, with blood as a crucial [...]
August 17th, 2007 at 3:00 pm
King, your presentation style is legend. Brave man! Tata Noy x
October 7th, 2009 at 9:57 am
Nice video…this is one of my favorite laotian dish of yall time! I have been eating larb duck blood since I was very young but it is unfortunate that this dish is hard to come by now a days.
October 7th, 2009 at 3:12 pm
Hi Scottie and welcome to Laocook, we are happy that you like the video, we had a greattime filming it.
I have seen Gelified (congealed) Duck Blood Larb in some Lao restaurants in France, but I must admit, this dish is slowly disappearing (unless you go to Laos that is….)
February 26th, 2010 at 8:27 am
the first time i had leut ped was last year.before i never use to eating duck blood larb but until last year after 4th bottle of Laobeer then i finally came
to be brave enough to take on laap luet ped.Boy,i gotta tell you after all those
fear of not being able to do it.I started to wanted to eat more laap luet ped.In a
Lao culture we normally don’t eat duck with a close friend or relatives.Because
due to some superstition.you guy know what i mean.Only a laotian people
would know this kind of thing.I don’t mean to disrespect your right to eat duck,or stopping you from eat the food you love.I just wanted to expressing
my point view.but anyway chef.how do you make the duck thicken like jello
before it turn to liquid.Does that seem to be a lack of salt?What ingredients did
i missed.Please help i wanted to try to make it for myslef someday.
February 26th, 2010 at 8:52 am
oh and yes this dishes is very hard to come by these days unless you’re in Laos.True
not restaurant in America came close to serving this kind of dishes.For health safety
reason i don’t know why.Like you said ealier chef due to food borne illness that it is banned in every resturant in America.The food i love to can’t be served here i blame to America government health inspector.
March 3rd, 2010 at 9:52 pm
Hola Donnie,
I am not really a fan of the Duck Blood dish (two dishes that I don’t like are Duck Blood and Ants Eggs!). In the past I have seen it on the menus of Lao restaurants in Paris. I know that some of my staff have seen videos about it on youtube.
March 3rd, 2010 at 9:59 pm
Hola Donnie,
I guess that the FDA are right though. I wouldn’t want to risk getting any illness from food that isn’t prepared properly (HACCP). You have to remember that years and years ago, when this dish was served in many places in Laos, the ducks used then were free from illness, chemicals, drugs and pollution. When I visit Laos, I am very careful of what I eat and drink, I don´t even take ice in my drinks, I have had enough bad experiences with food, so I am extra careful.
August 4th, 2010 at 7:54 pm
[...] really care for the dish. I have seen it served many times and have even uploaded a video from LCTV in a previous post. Going over the list of ingredients I realised that with a few alterations, we could actually make [...]