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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: March 4, 2000 Slow Roasted Duck Breast With Coconut Soy Bean Risotto 2 Duck Breasts (8 oz.) Salt and Pepper 1/2 cup onion, minced 3 ounces Unsalted Butter 1/2 cup Shiitake Mushrooms, julienne 1/2 cup Edamame (soy beans) 2 cups Arborio Rice Risotto 2 quarts Chicken Stock 1/2 cup Cream 1 cup coconut milk 1 cup Shredded Parmesan Cheese Port Wine Syrup Season duck lightly with salt and pepper. Place in a wok or pan, skin down, and fry until crisp and brown. Turn breasts, skin up and place in the oven to roast at 350-375 degrees F until brown. In another pan, make risotto by sauteing onions in another pan with unsalted butter. Add mushrooms, soybeans, Arborio rice and chicken stock. Season with salt and pepper. Mix well. Add cream, coconut milk and Parmesan cheese. Stir. Scoop risotto onto a serving plate. Remove roasted duck from the oven and slice. Arrange slices around the risotto and drizzle port wine syrup around the rim of the plate. Oven Dried Akule (4) 5-ounce Akule, butterflied Marinade: 1 cup shoyu I teaspoon Liquid Smoke 1 tablespoon Garlic Chili Paste 2 tablespoons Brown Sugar Salt and Pepper Dry the Akule by slicing an opening along the top spinal area and spreading open the fish. Wash and clean fish, head down, making sure that water and blood don't touch the meat. Next, cut an angled slit across the sides to absorb marinade. Make the marinade by mixing the listed ingredients. Pour over the open face of the fish. Set aside for about 6 hours then bake on a rack skin down at 350-375 degrees F until dried out (approximately 30-45 minutes).