Red Chile "Peking" Duck

Recipe courtesy of Bobby Flay

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Rated 3 stars out of 5
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Ingredients

  • 2 Long Island ducklings (4 to 5 pounds each

Marinade:

Directions

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 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

Pineapple-Red Onion Relish:

  • 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

Combine all in a medium bowl and season with salt and pepper to taste.

Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions

Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person. 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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  • on October 30, 2011

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    The marinade flavor was good but the cooking method rendered a very greasy duck - maybe it was my duck as I did use a "Peking" duck and not a Long Island duck as suggested. However, I prefer Ina Garten's cooking method of boiling the duck for a longer period of time and then roasting quickly at 500 degrees.

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