Tacos, Enchiladas, Tamales, Tostadas

Shredded Duck Tacos with Red Onion and Tomatillo Salsa | Print |
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Makes 12 servings


  • ½ cup soy sauce
  • ¼ cup mirin (seasoned rice wine)
  • 2 tablespoons sugar
  • 2 tablespoons safflower oil or expeller pressed canola oil
  • ½ small red onion, thinly sliced
  • 2 to 3 cups coarsely shredded roast duck, turkey, chicken, or pork
  • 1 jar (16 ounces) Frontera Tomatillo Salsa
  • Crumbled queso anejo or romano cheese
  • Chopped fresh cilantro
  • 12 warm tortillas


  1. Put soy sauce, mirin and sugar into a small saucepan. Stir in ¼ cup water. Heat to a simmer and boil gently until reduced to a thin syrup, 15 to 20 minutes.  Cool.
  2. Heat 1 tablespoon of the oil in large nonstick skillet. Add onion and sauté until golden, about 4 minutes. Remove onion with slotted spoon to a plate. Add remaining tablespoon oil and heat. Add duck and sauté until edges get crispy, about 2 minutes. Stir in ¼ cup of the soy mixture and ½ cup of the salsa. Stir-fry a minute longer.
  3. Scoop mixture onto a warm serving dish. Garnish with cheese, cilantro and red onion. Serve with warm tortillas, the remaining tomatillo salsa and the remaining sweetened soy sauce.