Red Chile "Peking" Duck

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  • Level: Easy
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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


  1. 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.
  2. Pineapple-Red Onion Relish: Combine all in a medium bowl and season with salt and pepper to taste.
  3. Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions
  4. 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.