Chinese Roast Duck, Puerto Rican Caramelized Plantains, and Vermont Cheddar and Broccoli Souffle

Pluck any remaining feather shafts from the duck. Remove the innards (neck, kidneys, heart, liver, and lungs).

Wash the duck, then dry it thoroughly with paper towels. Score the skin in a cross-hatch pattern, being careful not to cut into the flesh. Poke the skin all over with the tip of a paring knife. Season enthusiastically with salt. Tie the duck's legs together.

Place the duck on a rack over a deep pan and set it into a 300 degree oven, breast side up. Cook for one hour.

For the next three hours, flip the duck each hour, pricking the skin all over each time to encourage fat rendering. (Sequence: breast down, breast up, breast down).

Meanwhile, cut the duck neck skin into small pieces, barely cover with water, and simmer over medium-high heat to render the fat.

About 45 minutes later, strain the rendered fat into a glass and set aside to separate. (This yields about 1/2 cup of duck fat).

Fry the duck liver in butter with some garlic, salt, and pepper. Pan-sear for about 5 minutes, stirring and flipping well.

Mash the cooked liver and spread on buttered toast, sprinkling with sea salt and chopped scallions for an appetizer.

Prepare the glaze by combining honey, soy sauce, guava jelly, orange juice, Chinese five-spice, and Szechuan red pepper in a small saucepan over medium heat. Bring to a boil, stir well, then lower the heat and simmer, uncovered and stirring occasionally, until the glaze is thick enough to coat the back of a spoon.

For the final 10 minutes of the duck's cooking (total 4 hours and 10 minutes), flip the duck to breast side up. Turn the oven heat to high, baste the duck generously with the glaze, and continue cooking to bronze the glaze.

Steam the broccoli florets and set aside.

Separate the egg yolks from the whites. Shred the cheddar cheese. In a wok (or skillet) over medium heat, melt the butter, then add flour to make a roux.

Once the roux has thickened, add half & half, mustard, salt, pepper, and cheese. Whisk until the cheese is thoroughly melted. Remove from heat, then add the egg yolks and stir well.

Using an electric whisk, beat the egg whites until stiff but not dry.

Gently fold the beaten egg whites into the cheese sauce and steamed broccoli. Spoon the mixture into buttered ramekins.

Bake the souffles for 30 minutes.

Peel the very ripe plantains and cut them across the bias into 1-inch thick oblong coins. Toss them with brown sugar.

Layer the plantains into a pan with simmering hot grapeseed oil and sear for 3-4 minutes, or until crispy and browned on the edges. Sear the plantains on the other side for a few more moments.