Red Chile "Peking" Duck

Ingredients

• 2 Long Island ducklings (4 to 5 pounds each

Marinade:

• 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

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.