Spatchcocked Roast Duck With Vietnamese-ish Herb Sauce Recipe - Los Angeles Times

Ingredients

• 2 tablespoons plus<br/> 1 1/2 teaspoons Diamond Crystal kosher salt
• 3 1/2 teaspoons granulated sugar, divided
• 1 teaspoon freshly ground coarse black pepper
• 1 whole Pekin duck (5 to 5 1/2 pounds), giblets and neck removed
• 1/3 cup fresh lime juice
• 1 1/2 cups lightly packed cilantro leaves and soft stems, roughly chopped
• 1/2 cup lightly packed mint leaves
• 1/2 cup thinly sliced scallions
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fish sauce, preferably Vietnamese, plus more
• 3 garlic cloves, roughly chopped
• 1 inch fresh ginger, peeled and finely grated
• 1 small jalapeño, halved lengthwise and thinly sliced crosswise
• Cooked jasmine rice, for serving