-
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.
