In The Kitchen

with Rick Bayless

Meet Rick Rick and FiveStar Rick's Recipes

Seared Duck with Asian Flavors


  • For salsa:
  • 1/2 lb tomatillos husked, rinsed & quartered
  • 1 lg garlic clove, peeled
  • 2 serrano chilies or 1 jalapeno, stemmed & roughly chopped
  • 1/2-2/3 cup loosely packed cilantro with lower stems removed salt
  • 1 ripe, med. avocado, pitted, peeled & cut into 1/4 pieces
  • For duck:
  • 2 cups (8 oz) coarsely shredded roast duck meat
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup mirin (sweet rice wine)
  • 2 tbsp sugar
  • 2 tbsp vegetable oil
  • 12 warm flour tortillas


Grill duck on built-in cooktop griddle/grill, shred, then set aside. Combine tomatillos, garlic, chile and cilantro in blender with water and 1 tsp salt. Pulse to move mixture evenly through blades, then blend to coarse puree. Salt to taste, pour mixture into a serving dish and stir in avocado.

Combine soy, water, mirin and sugar in saucepan. Simmer over medium heat 15-20 minutes until sauce thickens. Heat oil in wok over high heat until oil begins to smoke. Add duck and stir-fry until browned, then dribble in 2-3 tablespoons of water and stir-fry a minute longer. Add 1/4 cup of sauce and continue stir-frying until until duck is glazed. Serve on platter with warm tortillas, tomatillo salsa and remaining sweetened soy sauce.