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.