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