 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
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:
1. Marinade:
2. 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
3. Pineapple-Red Onion Relish:
4. Combine all in a medium bowl and season with salt and pepper to taste.
5. Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions
6. 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.
|
|