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

Ingredients

6 pounds fresh duckling

sea salt

1/2 cup honey

1/2 cup soy sauce

3 tablespoons guava jelly

1 juice of orange

2 tablespoons Chinese 5 spice

1 tablespoon cracked black pepper

1 tablespoon dried szchezuan red pepper

3 very ripe plantains

3 tablespoons brown sugar

1 pound broccoli crowns

3 tablespoons butter

1 tablespoon flour

1 cup half& half

1 tablespoon mustard

2 cups shredded sharp Vermont cheddar cheese

3 egg yolks

2 egg whites

scallions (for garnish)

Foodista

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