Red Chile "Peking" Duck Recipe

Name: Red Chile "Peking" Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Long Island ducklings (4 to 5 pounds each, 2 tablespoons ground white pepper, 2 tablespoons ground cinnamon, 2 tablespoons ground ginger, and more.

Yes, Red Chile "Peking" Duck falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Chile "Peking" Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions