Red Chile "Peking" Duck

By á-170456

Ingredients

• MARINADE:
• 2 Long Island ducklings - (4 to 5 lbs ea)
• 2 tablespoons freshly-ground white pepper
• 2 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1/2 cup light brown sugar - (packed)
• 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
• PINEAPPLE-RED ONION RELISH:
• 1/2 cup medium-diced fresh pineapple
• 1/4 cup finely-sliced red onion
• 1/2 jalapeño minced
• 1 tablespoon coarsely-chopped cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• Salt to taste
• Freshly-ground black pepper to taste
• FOR ASSEMBLY:
• Flour tortillas warmed
• Green onions

Details

Servings 4

Preparation

Step 1

About 8 hours or 1 day before serving, prick the skin of the duck all over with a fork. In a large pot over high heat, bring 8 quarts of water to a rapid boil and blanch the ducks for 5 minutes. Remove the ducks from the water and set aside.

Combine all marinade ingredients in a bowl. Brush on duck and let marinate at least 4 hours or overnight.

Preheat oven to 400 degrees. Roast the ducks, breast-side up, for 20 minutes, reduce the heat to 350 and continue cooking for another 1 hour. Remove from the oven and let rest at room temperature for about 20 minutes.

For the Pineapple-Red Onion Relish: Combine all in a medium bowl and season with salt and pepper to taste.

To Assemble: Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person. Take a tortilla, spread a little relish on it and place the sliced duck over that, top with a green onion, roll and eat.

This recipe yields 4 servings.