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
• 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. About 8 hours or 1 day before serving, prick the skin of the duck all over with a fork.
2. In a large pot over high heat, bring 8 quarts of water to a rapid boil and blanch the ducks for 5 minutes.
3. Remove the ducks from the water and set aside.
4. Combine all ingredients in a bowl.
5. Brush on duck and let marinate at least 4 hours or overnight.
6. Preheat oven to 400 degrees.
7. Roast the ducks, breast side up, for 20 minutes, reduce the heat to 350 and continue cooking for another 1 hour.
8. Remove from the oven and let rest at room temperature for about 20 minutes
9. Combine all in a medium bowl and season with salt and pepper to taste.
10. Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions
11. Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person.
12. Take a torilla, spread a little relish on it and place the sliced duck over that, top with a green onion, roll and eat.

ground white pepper, ground cinnamon, ground ginger, brown sugar, red wine vinegar, sesame oil, peanut oil, ground fennel, chipotles, ancho chile powder, pineapple, red onion, cilantro, lime juice, rice wine vinegar, salt

Taken from www.foodnetwork.com/recipes/red-chile-peking-duck-recipe.html (may not work)