How to Make Duck Larb with Chef Harold Dieterle of Kin Shop
Duck Larb at Kin Shop: Ground duck meat gets sauteed with shallots, garlic, lemongrass, ginger, and dried Thai chilis, mint, cilantro, Thai basil, and pickled onions. A little sprinkling of toasted rice powder at the end adds some crunch.
Kin Shop: 'Top Chef' Winner In the Ring for Best Thai in NYC
Kin Shop-onetime “Top Chef” winner Harold Dieterle has reaped raves for his inventive take on Northern Thai. $20, 3-course prix-fixe lunch. Choices for each course — e.g. start w/a red leaf and blood orange salad with Brazil nuts and coconut vinaigrette, move on to jungle curry (above) with skate, calamari and bok choy, and close w/ a scoop of galangal ice cream. By the way, that jungle curry alone is $23 on the dinner menu, if anyone’s counting. Seven days a week. 469 Sixth Ave…