Recipe: Asian Duck Roast with Coconut Jasmine Rice

Courtesy of Michelle Gapp

Place 5-6 lb. duck, breast up in roasting pan (no rack necessary).
Season with honey, soy sauce, Chinese five-spice, coriander, garlic, curry powder, cilantro, basil.
Add sweet potatoes, water chestnuts, baby carrots, green onions, mushrooms.
Roast at 375 until duck begins to brown.
Add 1/4 cup of sweet white wine to pan, cover and cook at 200? for 2-3 hours.
Sauté 1 diced yellow onion, 1 tbsp. minced garlic, 1 tbsp. fresh ginger with canola oil in sauce pan.
Add 1/2 cup brown sugar, saute until sugar melts.
Add 2 cans coconut milk.
Add salt, black pepper and red pepper flakes to taste.
Let simmer at least 1 hour.
Prepare jasmine rice according to package directions adding 2-3 tbsp. rice wine vinegar to the water.
When duck roast is ready pour coconut milk over rice to serve.
Stir fry your favorite veggies in sesame oil to go with the roasted ones.
Serve with plum sauce, hoison sauce, sweet chili sauce, toasted sesame seeds, sweet soy, pickled ginger.

Culinary artist Michelle Gapp spent 20 years as a personal chef. She is the owner of Kalamatapit Katering in Salida and can be reached at 970-485-2874.