Area chefs and businesses are sharing special recipes this season, as we all begin cooking up a storm. PenBayPilot.com is posting recipes and tips throughout the holidays. Enjoy!

Chef Alexander Ghee came to Park Street Grille, 279 Main St. in Rockland,, from New York with a dual degree from the Culinary Institute of America.

This recipe is not complicated, but it does take some time to prepare. It is perfect if you’re looking to bring something different to the holiday festivities.

Braised Duck Adobo
Serves 4

Spanish Rice

1 Green Pepper, diced
1 Red Pepper, diced
1 Onion, medium to small, diced
2 Tbs. Garlic, chopped
1/4 pound Butter
1/2 cup Cumin
1/4 cup Chili Powder
1/4 cup Spanish Paprika
16 ounces Tomato Juice (or Bloody Mary Mix for extra zip)
1-1/2 Tbs. Salt
1/2 Tbs. Pepper
1/2 gallon Water, or just enough to cover rice
2 pounds Long Grain Rice

To prepare rice:

Place rice in a deep pot and add ingredients and liquids.
Stir.
Bring to a boil on stovetop and then reduce to simmer.
Cook until all liquid is absorbed.

For the duck:

4 Duck Legs
1 cup dried Ancho Chilies, steamed and seeded
4 Roasted Tomatoes
4 cloves Garlic, chopped
1 Onion, medium, finely diced
1 tsp. Cinnamon
1 tsp. allspice, ground
1 tsp. Ground Cloves
1/2 cup Apple Cider Vinegar
1 cup Honey
4 cups Chicken Stock
Cilantro and avocado for garnish
Salt and pepper to taste

To prepare duck:

Sear duck legs in a rondue or deep sauce pot till skin is crispy.
Remove from pan and leave rendered fat in pot.
Add tomatoes, onions, garlic and chilies.
Sauté until onions are translucent.
Deglaze pan with vinegar and add chicken stock, spices and honey.
Place duck back in pot with other ingredients and braise until tender.
Check seasoning and add salt and pepper to taste.

To Serve:

Place four scoops of rice on a platter.
Top each with a duck leg.
If any liquid remains in pot, put a spoonful over duck.
Garnish with cilantro leaves and sliced avocado.

More Holiday Cooking Tips:

• Francine Bistro: Brussels Sprouts Salad

• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

• Delvino's: White Chocolate Candy Cane Martini

• Fresh: Fresh Pastitsio

• Park Street Grille: Braised Duck Adobo

• Graffam Bros. Seafood Market: Lobster Mac and Cheese

• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce

• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae