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.