The Cottonwood Grill specializes in Pacific Rim cuisine and uses fusion cooking to bring together unique flavors. Every plate comes out looking fit for royalty, and it tastes just as good as it looks.

The restuarant is open for lunch, dinner and late night dining. For more information, visit .

Chef Peter Lautner of the Cottonwood Grill in downtown Steamboat Springs shares his recipe for preparing twice-roasted Peking duck so that it's flavorful, moist, and not so fatty. He serves it beautifully sliced over a ginger rice cake beside cracked coriander leafy vegetables with a cherry chili sauce.

Here’s his multi-step recipe for preparing Peking ducks.

Six Peking ducks
Sesame oil
Salt and white pepper
Chinese 5 spice

Defrost ducks completely. Remove wings at first joint. Reserve necks and wings. Rub with pure sesame oil and season with salt and white pepper. Sprinkle Chinese 5 spice over ducks evenly. Place ducks on wings and necks that have been laid across a large pan. Preheat oven to 450 degrees (make sure that ovens are calibrated correctly). Roast ducks for half hour. Reduce temperature to 275 degrees and cook until internal temperature along breast is 158 degree at breast and 150 degrees at thighs -- about 1.25 to 3.25 hours more. Remove from oven and pour off fat. Cool properly. Remove wings at second joint. Prick ducks skins with fork all over without piercing the meat. Dip ducks in boiling water for two minutes. Shock ducks in ice bath. When cool, dip in boiling water again for one minute. Shock in ice bath again. Hang ducks to dry in walk-in cooler, preferably near a fan. When dry, coat with glaze. Let hang for 34-36 hours. Preheat oven at 475 degrees. Roast breast side down for 15 minutes. Lower oven to 375 degree and rotate duck off breast. Cook for 1.5 hours, rotating duck every half hour. Duck should be finished when internal temperature reaches 158-160 degrees. Cool and debone. Season to taste.