Soft Taco Filling: Seared Duck

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Rick Bayless


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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 cup (loosely packed) cilantro, thick lower stems cut off


1 ripe, 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

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