Red Chile "Peking" Duck

18 ingredients
12 steps

Ingredients

  • 2 Long Island ducklings (4 to 5 pounds each
  • 2 tablespoons ground white pepper
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1/2 cup packed light brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons sesame oil
  • 1/2 cup peanut oil
  • 2 tablespoons ground fennel seed
  • 1 tablespoon pureed canned chipotles
  • 2 tablespoons ancho chile powder
  • 1/2 cup medium-diced fresh pineapple
  • 1/4 cup finely sliced red onion
  • 1/2 jalapeno, minced
  • 1 tablespoon coarsely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • Salt and freshly pepper

Directions

  1. 1
    About 8 hours or 1 day before serving, prick the skin of the duck all over with a fork.
  2. 2
    In a large pot over high heat, bring 8 quarts of water to a rapid boil and blanch the ducks for 5 minutes.
  3. 3
    Remove the ducks from the water and set aside.
  4. 4
    Combine all ingredients in a bowl.
  5. 5
    Brush on duck and let marinate at least 4 hours or overnight.
  6. 6
    Preheat oven to 400 degrees.
  7. 7
    Roast the ducks, breast side up, for 20 minutes, reduce the heat to 350 and continue cooking for another 1 hour.
  8. 8
    Remove from the oven and let rest at room temperature for about 20 minutes
  9. 9
    Combine all in a medium bowl and season with salt and pepper to taste.
  10. 10
    Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions
  11. 11
    Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person.
  12. 12
    Take a torilla, spread a little relish on it and place the sliced duck over that, top with a green onion, roll and eat.

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