Romantic Dining:
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Coco Reef Resort
Tobago

An island formerly favored primarily by scuba divers and nature lovers, Tobago also offers luxury hotels. Coco Reef Resort is a destination for those looking for luxury, pampering, and all the amenties of an elegant resort.

From an entrance highlighted by a Classic Rolls Royce Silver Cloud parked beneath a columned porte-cochere to a breezy, open-air public area filled with wicker furniture, the mood here is one of elegance combined with a relaxed Caribbean atmosphere. The hotel requests no jeans, T-shirts, or shorts in public areas after 7 p.m.

The atmosphere is echoed in its restaurants: Tamara's, an open air dining room with international cuisine in the evening as well as buffet breakfast, and Bacchanals, a casual beachside eatery open for lunch and dinner during high season. Sunsets are often enjoyed at The Gallery, an open-air bar that serves up tropical concoctions. At the end of the day, many guests choose to enjoy Bobsters, an indoor bar decorated with murals of Caribbean musicians.

Coco Reef is located between two top Tobago beaches, but the hotel itself is situated on a small man-made beach. Protected by a breakwater, the calm waters are excellent for young swimmers. Snorkeling, windsurfing, and Sunfish sailing are offered nearby. For real pampering, a complete spa facility offer seaweed wraps, massage, facials, and Coco Reef's specialty, a mango rub body treatment. Spa treatments are available a la carte or in a spa package.

Marinated Duck Legs with Deep-Fried Vegetable Batons

Marinade:

2 cups white vinegar
1 cup soy sauce
1/2 cup honey
1 1/2 garlic cloves, coarsely chopped
1/2 tablespoon ground coriander
Handful of black peppercorns

Duck:
12 pounds duck legs

Sauce:
8 cups duck or chicken stock

Vegetable Batons:
1 pound firm vegetables (such as carrots or squash), peeled and cut into 2 x 1/4 inch batons
4 eggs
2 cups beer

1 3/4 cups all-purpose flour
1/4 cup corn starch
1/2 tablespoon baking powder
1 tablespoon saffron powder
1 cup water or milk
Salt and pepper

Prepare the marinade. Combine all ingredients and beat until smooth.

Prepare the duck. Marinate duck legs in mixture in refrigerator in the for at least 24 hours and then transfer to a roasting pan. Place the marinade in the freezer. Bake the duck at a temperature of 275 ° F for two hours, basting with its own juices every 30 minutes.

Prepare the sauce. Remove the marinade from the freezer and lift off the fat. Add 1/4 of mixture to eight cups of duck stock and reduce by 1/4. Note: pork steaks can be substituted for duck legs.

Cut vegetables into two-inch length by 1/4 inch thickness and blanch for five minutes. Dip batons into batter and deep fry. If batter is not transparent when finished, break it down with water or milk.

To serve, place the vegetable batons in the center of each plate and arrange the duck legs on top. Pour the sauce on the plate, around the vegetables.

Yield: 8-10 servings.