Instructions: 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 marinade 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.

For the Pineapple-Red Onion Relish: Combine all in a medium bowl and season with salt and pepper to taste.

To Assemble: Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person. Take a tortilla, spread a little relish on it and place the sliced duck over that, top with a green onion, roll and eat.

This recipe yields 4 servings.

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