Seared Duck Tacos - Rick Bayless

Ingredients

• 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 (loosely packed) cilantro, thick lower stems cut off
• Salt
• 1 medium avocado, pitted, flesh scooped from the skin, cut into 1/4-inch pieces
• 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