Behind the counter at Pa Ord in LA, chef Bob Vongsanikul preps more than 18 ducks per day, served in soups and stir-fries. It’s a craft he’s perfected over 15 years, ever since he first learned to roast duck in Bangkok. His dedication to making the perfect duck has landed Pa Ord a spot on Eater LA’s list of Essential Thai Restaurants: .
Watch as chef Vongsanikul demonstrates his meticulous process: brining the bird, tightening the skin, massaging it with honey, air-drying it overnight, and roasting it until it’s golden and juicy
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Credits:
Producer: Carla Francescutti, Gabby Lozano
Directors: Carla Francescutti, Murilo Ferreira
Camera: Murilo Ferreira, Aaron Butwinick
Sound Operator: Frankie Galvez
Associate Producer: Julia Hess
Interpreter: Tippy Dollar
Editor: Josh Dion
Assistant Editor: Christine Ring
Subtitles: SAGA Translations
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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