Red Chile "Peking" Duck
- 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
- 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
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 minutesPineapple-Red Onion Relish:
Combine all in a medium bowl and season with salt and pepper to taste.
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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