Spatchock Duck with Cumin Vegetables and Pho Broth 

Spatachok is a wonderful technique that I will walk you through a demonstration and then we will use the back bones to create a warming Pho broth for soups and ramen. And of course there will be yummy cumin roasted vegetables to serve with your seared duck or Pho!

Date: January 16th

Time: 5-6:30pm

Place: Virtual on Zoom

Cost: $25, recipes and live cooking demonstration

Class start time is listed in Eastern Time.

Classes are 5-6pm

Each class is a password-protected Zoom session. You can download Zoom at www.zoom.us

All participants who register one week prior will receive the recipe, one week prior to the class.

Participants who register less than one week out, will receive the recipe with the link 30 minutes prior to the class.

You'll receive an email with a session ID and password 30 minutes prior to your class.

Login to the Zoom session prior to the start time.  

Please be on time and ready to begin 5 minutes prior to the class start time 

Registration is closed 24 hours prior to class start time.

SHOPPING LIST

SHOPPING LIST FOR COOKING LIST POSTED ON WEB SITE 

For the PHO

FOR THE STOCK 5 to 6 pounds of bones (beef knuckles, lamb, pork shoulder, whole chicken, duck or goose) 

10 quarts cold water

3 medium onions,  charred and quartered

5-inch piece of fresh ginger, 

3 cinnamon sticks

1 tablespoon coriander seeds

1 tablespoon fennel seeds

6 star anise

6 whole cloves

1 black cardamom pod

1/8  cup each of fish sauce and apple cider vinegar

4” piece of kombu

7 ounces - 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles - aka rice stick noodles 

1/2 pound raw protein: chicken, duck, eye of round, sirloin or tri-tip steak, thinly sliced across the grain 

These are all optional- you will need at least 4 ingredients that are placed on top of your soup or PHO

Bean sprouts

Thinly sliced red chilies 

Fresh mint

Sprigs of Thai basil

Fresh cilantro

Green onions (scallions)

Sliced white or red onion

Fresh lime wedges

Mung bean sprouts

Sliced Thai red chiles

Cabbage

Bok choy

Sliced Jalapeño

Sriracha or other spicy chili sauce

Hoisin sauce 

Fish sauce

FOR THE DUCK
1 whole duck 4-5 pounds 

To rub on duck:

Smoky paprika, cumin, salt and pepper

2# new potatoes - boiled and drained

2 tablespoons cumin seeds

Salt and pepper

6-10 red Fresno chiles, stemmed, seeded, and coarsely chopped

3 garlic cloves, minced

3 tablespoons minced ginger

1/2 cup freshly squeezed lime juice

1/4 cup extra-virgin olive oil