Chef Bob Vongsanikul, chef at Roasted Duck by Pa Ord in Thai Town, explains the rigorous discipline necessary to excel in roasting duck. He often sacrifices personal time, even on his days off, to ensure quality. After years of refining his craft in Thailand and a pivotal meeting with restaurant owner Lawan Bhanduram, they opened their joint venture in Los Angeles, where he uses precise techniques, such as dry-brining and air-drying, to create his signature roast duck that appeals to Thai tastes.
"To do duck you have to be really disciplined, like cut out your social life," says Chef Bob, emphasizing the dedication required to master cooking duck.
"If you're going to do duck, you should think twice," Chef Bob warns, highlighting the demanding nature of his culinary commitment.
Vongsanikul spoke about years of trial and error preparing ducks in Thailand to appeal to Thai palates, refining taste and presentation meticulously.
"I said, come on, let's do this. I got the duck, you got your name and your brand," Vongsanikul recalls his partnership with restaurant owner Lawan Bhanduram.
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