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When I think of Zak, I think of amazing food and rock and roll music. His dynamic South Asian cuisine is remarkable. Meat, spices and vegetables are his equivalent to the holy trio of bass, drums and guitar. My Siam N.32 spice blend provides an ideal way to apply the flavors of green curry beyond the soup pot, as with this roast duck.
4 to 6
Zac Pelaccio, from "The Art of Blending" by Lior Lev Sercarz
1 whole Pekin duck (also called Long Island duck), about 4 1/2 pounds
1 cup low sodium soy sauce
1 cup fish sauce
2 quarts water
1/2 cup white wine vinegar
1 jalapeño pepper, seeded and finely chopped
1 Tablespoon chopped garlic
1/4 cup pure maple syrup
24 scallions or spring onions, roots trimmed
White rice, for serving
If you have time, place the duck on a wire rack and refrigerate overnight to air dry.
In a stockpot, bring the soy sauce, fish sauce, 2 tablespoons of the Siam spice blend and the water to a boil. Tie a string around the wings of the duck and dunk it into the boiling water, holding onto the end of the string while you blanch the duck in the hot liquid. After 1 minute, turn off the heat and let the duck sit in the hot bath for another 5 minutes. Gently pull the duck out of the liquid and let it cool at room temperature for 3 minutes, then return it to the rack and refrigerate, uncovered, overnight.
In a bowl, whisk the vinegar with the jalapeño and garlic. Cover and refrigerate overnight.
The next day, combine the salt and remaining 5 teaspoons of Siam in a small bowl. Remove the duck from the refrigerator and rub it, inside and out, with the salt and spice blend. Combine any leftover spice blend with the maple syrup in a bowl and set aside.
Preheat the oven to 350°. Place the duck in a roasting pan and roast for 45 minutes, basting it every 15 minutes with any accumulated juices. After 45 minutes, add the scallions to the pan and toss them with the juices. Brush the duck with the maple-spice glaze. Bake for 45 minutes longer, brushing the duck with maple glaze and tossing the scallions every 15 minutes.
Transfer the duck to a cutting board and let it rest for 15 minutes. Carve the duck and serve with the scallions, white rice and jalapeno-infused vinegar.