Seared Duck Tacos

Servings: 12  tacos, enough for 4 to 6 people
Recipe from Season 4, Mexico—One Plate at a Time

INGREDIENTS

  • Salsa
  • 1/2 pound (about 4 medium) tomatillos, husked, rinsed and cut into quarters
  • 1 large garlic clove, peeled
  • Hot green chiles to taste roughly 2 serranos or 1 jalapeno), stems broken off, roughly chopped
  • 1/2 to 2/3 (loosely packed) cilantro, thick lower stems cut off
  • Salt
  • 1 medium avocado, pitted, flesh scooped from the skin, cut into 1/4-inch pieces
  • Finishing the Dish
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup mirin (sweet rice wine) - available at well-stocked grocery stores
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 cups (8 ounces) coarsely shredded roast duck meat (pulled off half of a Chinese roast duck)
  • 12 warm flour tortillas, for serving

INSTRUCTIONS

Combine tomatillos, garlic, chile and cilantro in a blender jar. Add 1⁄4 cup water and 1 teaspoon salt. Begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Blend to a coarse puree. Taste and season with additional salt, if you think necessary. Pour into a serving dish and stir in the avocado.

In a small saucepan, combine the soy, water, mirin and sugar. Simmer over medium heat until just beginning to thicken, 15 to 20 minutes.

In a wok, heat the oil over high heat. When just beginning to smoke, add the duck and stir-fry until browned. Dribble in 2 or 3 tablespoons water, stir-fry a minute longer (to soften any overly crispy edges), then add 1⁄4 cup of the sauce. Stir-fry a minute longer, until the duck is glazed. Scoop onto a serving platter. Serve with warm corn tortillas, the tomatillo salsa and the remaining sweetened soy sauce.