A Smokey prik laap of duck offal with fermented mustard greens. This one is all about layers of smokeyness and dry spicing. We char duck liver and heart in a hot wok and dry fry with a paste of dried smoked chillies, lemongrass and a dry spice mix. The spice mix has emphasis is on the complexity of pepper - white, black and long pepper and both numbing peppercorns makhwean and Szechuan. A little more char as the fish sauce catches on the edge of the wok to season. We serve it with some of fermented mustard greens @kim_songsoo and @goodearthgrowers collaborated on earlier this year. Photos by @calamansari