Seared Duck with Asian Flavors
Ingredients:
- 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
Directions:
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.
