Chef Yia Vang updates one of his dad's specialties by mixing flame-grilled duck breast with lemongrass, Thai chiles and fresh lime. Join Chef Yia Vang as he celebrates the legacy of cooking Hmong food over a wood-fired grill in the new series, Stoked!Get the recipe https://foodtv.com/3KxmgNuSubscribe to Food Network http://foodtv.com/YouTubeFollow Chef Yia Vang https://www.instagram.com/yiavang70/Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Grilled Duck LaabRECIPE COURTESY OF YIA VANGLevel: EasyTotal: 40 minActive: 40 minYield: 4 servingsIngredientsFour 7-ounce skin-on duck breastsKosher salt and freshly ground black pepper1/2 cup toasted rice powder1/3 cup chopped lemongrass1/4 cup fish sauce1/4 cup chopped shallots3 to 4 Thai bird chiles, choppedJuice of 3 limes2 cloves garlic, minced1/3 cup bean sprouts1/3 cup matchstick-sliced carrots1/3 cup fresh cilantro leaves, chopped1/3 cup finely chopped scallion10 to 12 fresh mint leaves10 to 12 Thai basil leavesPurple radishes, sliced, for garnishWatermelon radishes, sliced, for garnish10 to 12 butter lettuce leavesDirectionsSpecial equipment: an open fire set up with a grill grateSet up a hardwood fire and let it burn to low-burning embers (see Cooks Note). Set up your grate for direct and indirect heat cooking.Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides.Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes.Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper.On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings.Cooks NoteMake sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#FoodNetwork #GrilledDuckLaab #Stoked #ChefYiaVangGrilled Duck Laab with Chef Yia Vang | Stoked | Food Networkhttps://www.youtube.com/watch?v=O8Z_Rl2RB3s