Red Chile "Peking" Duck

  • 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
  • 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 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Chinese-Style Dumplings

    Recipe courtesy of Bobby Flay