Caja China-Roasted

Name: Caja China-Roasted
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters ancho chile powder; 237 milliliters thawed frozen apple juice concentrate; 2 jars barbecue sauce, such as Mesa Grill BBQ sauce; 8 servings Canola oil, for brushing; 710 milliliters cider vinegar; 2 cinnamon sticks; 1 teaspoon coriander seeds; 237 milliliters creme fraiche; 3 Tbsps dark brown sugar; 1 teaspoons fennel seeds, toasted and ground; 118 milliliters chopped fresh cilantro; 2 cloves garlic, sliced; 3 bunches green onions, trimmed; 1 habanero chile, slit with a paring knife; 1 jalapeno pepper, slit with a paring knife; 1 Zest and juice of lime; 8 servings Kosher salt and freshly ground black pepper; 2 whole Long Island (Pekin) ducks, rinsed, patted dry and trimmed of excess fat; 2 star anise; 24 mini (slider) buns; 79 milliliters sugar

You can never have too many main course recipes, so give Caja China-Roasted a try. This recipe serves 8. One portion of this dish contains approximately 39g of protein, 116g of fat, and a total of 1688 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of star anise, brown sugar, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes about 5 hours and 15 minutes.

Instructions

Special equipment: Caja China grill

Equipment you will use

Grill

Heat a charcoal or gas grill to high for direct grilling.

Equipment you will use

Grill

Brush the green onions with canola oil and season with salt and pepper. Grill until charred and just wilted, turning once.

Ingredients you will need

Salt And Pepper

Green Onions

Canola Oil

Equipment you will use

Grill

Combine the vinegar, 3/4 cup water, the sugar, 1 tablespoon kosher salt, the coriander seeds, garlic and jalapeno in a medium nonreactive saucepan, bring to a boil and cook until the sugar has melted.

Ingredients you will need

Whole Coriander Seeds

Kosher Salt

Jalapeno Pepper

Vinegar

Garlic

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat, transfer to a nonreactive bowl, add the green onions, cover and refrigerate for at least 2 hours and up to 2 days.

Ingredients you will need

Green Onions

Equipment you will use

Bowl

For the duck sliders: Prepare the Caja China according to the manufacturer's directions. Make some balls out of aluminum foil to prop up the Caja China rack that sits over the drip pan--the rack should be slightly elevated in the drip pan so that the ducks stay above the fat that will render into the pan during the cooking process.

Ingredients you will need

Whole Duck

Equipment you will use

Aluminum Foil

Frying Pan

Put the rack on the foil in the pan.

Equipment you will use

Aluminum Foil

Frying Pan

Brush the ducks on both sides with canola oil and sprinkle with the ancho powder and some salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Duck

Put the ducks in breast side-down on the rack, put the cover on and put the hot coals on top.

Ingredients you will need

Duck

Add about a chimney full of cold coals to the hot--they will catch and cook as the hot coals burn.

Add more cold coals as needed to keep the fire hot throughout the cooking process. Cook the ducks for 45 minutes.

Ingredients you will need

Duck

Remove the coals and lid, brush the backs of the ducks with some of the barbecue sauce, flip over, brush the tops with more of the sauce and continue cooking until golden brown and cooked through and the skin is crispy, about 45 minutes more.

Ingredients you will need

Barbecue Sauce

Duck

Sauce

While the ducks cook, combine the remaining barbecue sauce, the apple juice concentrate, sugar, fennel, cinnamon, star anise and habanero in a medium saucepan and cook until heated through and slightly reduced, about 30 minutes; stir in the cilantro.

Ingredients you will need

Apple Juice Concentrate

Barbecue Sauce

Star Anise

Cilantro

Cinnamon

Habanero Chili

Fennel

Duck

Sugar

Equipment you will use

Sauce Pan

Remove 1/4 cup of the sauce and set aside until cool enough to add to the creme fraiche.

Ingredients you will need

Creme Fraiche

Sauce

Remove the ducks to a cutting board, let rest for 15 minutes and shred into bite-sized pieces.

Ingredients you will need

Duck

Equipment you will use

Cutting Board

Put the meat in a bowl and toss with the sauce.

Ingredients you will need

Sauce

Meat

Equipment you will use

Bowl

Whisk together the creme fraiche, cooled reserved sauce and the lime zest and juice in a medium bowl.

Ingredients you will need

Creme Fraiche

Lime Zest

Juice

Sauce

Equipment you will use

Whisk

Bowl

To assemble, spread some of the creme fraiche mixture on the top and bottom buns. Mound some of the duck on the bottom of the buns, top with some of the pickled green onions, put the bun tops on top and enjoy.

Ingredients you will need

Creme Fraiche

Green Onions

Spread

Roll