Recipe courtesy of Bobby Flay
Episode: Peking Duck
Level:
Easy

Ingredients

Marinade:
Pineapple-Red Onion Relish:

Directions

Marinade: 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: 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.

IDEAS YOU'LL LOVE

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Lazy Chiles Rellenos

Recipe courtesy of Ree Drummond

Chile-Chicken Posole

Recipe courtesy of Food Network Kitchen

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Red Ruby Sangria

Recipe courtesy of No Author

Red Velvet Cake

Recipe courtesy of Bobby Flay

Red Beans and Rice

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking