I got this recipe from my favorite chef of all time, Executive Chef of Frontera Grill in Chicago, and winner of Top Chef on Bravo, theeeee Rick Bayless!  Check out more of his recipes here!

The last time I made this dish, I bought a duck breast from The Fresh Market meat department. This recipe is yummy.  Well, I live about an hour from The Fresh Market, so when I saw this duck in the Walmart freezer section I was suprised, excited, and a bit confused!  (confused because it basically had no instructions on the packaging.)


While preparing for this meal, I was sooo wishing I had gone to The Fresh Market, where I didn't have to do this!



Lucky for me, my mom just taught me how to clean out a turkey this past Thanksgiving - thanks Mom!
I was unsure what to do next, since my ultimate goal was to shred this sucker.  So, I just started hacking away at it.


After a lot of work (seriously, just get a breast from the butcher at a big grocery store), I finally got the meat I wanted!
This may look gross to some, but it look super delicious to me!


Now that we have gotten the icky part out of the way, here is what you will need for this recipe:

Salsa:
  • 4 medium sized tomatillos, husked, rinsed, and quartered.
  • 1 large garlic clove, peeled and chopped. (I forgot to buy one, so I used a 1/4 tsp of minced garlic seasoning)
  • 1/2 or 2/3 cup chopped cilantro, stems cut off.
  • 1 or 2 jalepenos, chopped (seeded if you don't like spicy)
  • salt
  • 1 medium ripe avacado, diced.
Finishing the Dish:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup mirin (sweet sake) - found at The Fresh Market
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 cups coarsly shredded duck (breast, or whole duck if you want to do the work)
  • warm corn tortillas
Instructions:

Combine tomatillos, garlic, jalepeno, cilantro, water, and salt in a blender jar (I used my Bullet!! But a blender will work too.)

This is a tomatillo...

My Bullet! (I had to do this in two batches)


Blend into a course puree. Add salt to taste.
Dice the avacado (in the skin, then scoop) and add it to the salsa mixture.


In a small sauce pan, combine the soy, mirin, water, and sugar. Heat over medium heat until it starts to thicken (about 15-20 minutes).


In a wok, heat the oil over high heat until it just starts to smoke, add the duck and stir-fry until browned. Dribble 2 or 3 tablespoons of water over it and simmer another minute (this softens the edges). Add 1/4 cup of the sauce and stir-fry a minute longer until the duck is glazed.


Scoop out onto a serving platter. Serve with warm tortillas, the green salsa, and remaining soy sauce mixture.

I got these at the local Mexican grocery (YUM!)



This recipe might seem a little on the difficult side, but its really not, especially if you buy the duck breast instead of the whole duck. 
**What I learned - don't overcook the duck! I did last time because I was so worried about how long to cook it!  Really, just a few minutes until it is light brown on all sides. I should feel really soft when you bite into it.

Hope you try this out and I know you'll love it!!
*serves two

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