Mu Shu Roast Duck & Vegetable Tacos

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The Sauce:

1 teaspoon vegetable oil

2 garlic cloves, peeled and crushed

2 quarter-size pieces of fresh ginger, gently smashed

2 to 3 tablespoons brandy or whiskey

1 small thyme sprig

1 cup chicken broth

One-half cup hoisin sauce

The Tacos:

One-half to 1 Chinese roast duck (one-half to 1 pound of meat)

5 to 6 ounces green cabbage, thinly sliced

3 to 4 ounces fresh shiitake mushrooms, stemmed and caps julienned

1 large carrot, julienned

4 to 6 ounces bean sprouts

Kosher salt to taste

2 to 3 tablespoons water or chicken broth

12 flour or corn tortillas (5-inch diameter)

4 to 6 fresh water chestnuts, peeled and julienned

2 green onions, cut into 3-inch segments and julienned

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