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

Name: Spatchcocked Roast Duck With Vietnamese-ish Herb Sauce Recipe - Los Angeles Times
Total time: 120 min
Ingredients: 2 tablespoons plus 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

www.latimes.com

A Vietnamese-style herb sauce is ideal to cut the richness of a whole roast duck.

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