Red Chile "Peking" Duck
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 379
- Total Fat
- 36
- Saturated Fat
- 11
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 60
- Sodium
- 223
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
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
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.