Happy Dia de los Muertos

A simple Mexican dish suitably festive and perfect for a crowd. Even one of wandering spirits!

Buying a roasted duck (half or whole) from your local Chinese restaurant makes this a reasonably quick dinner to prepare and cost effective as well. 

TACOS DE PATO (DUCK TACOS)

• 1 tablespoon duck fat or vegetable oil
• 1 medium onion, cut into thin crescents 
• 3 cups shredded roasted duck meat 
• 16 small (3"-4" diameter) corn tortillas   
•  
• For the salsa:
• 1 pound tomatillos, without husks
• 1 small onion, halved
• 6 garlic cloves, separated but not peeled
• 2 serrano chiles, stemmed (seeded for less "heat", if desired - jalapenos may be substituted)
• 2 avocados, peeled and diced
• ½ cup cilantro, coarsely chopped
• juice of ½ fresh lime
• salt to taste

Heat the duck fat or oil in a skillet, sauté the onion until limp, add the shredded duck and heat through. Season with salt to taste.

Roast the tomatillos, onion, garlic and serranos on a dry griddle or non-stick skillet until charred on the outside, about 5 minutes, turning with tongs to ensure even roasting. They should be soft but not burned.

Peel the garlic cloves and place the roasted ingredients in a blender with just enough water to move the blades. Blend to a coarse puree.

Add the avocados, cilantro and lemon juice and puree just enough to combine ingredients. The salsa should be on the chunky side. Add salt to taste.

Heat the tortillas on the griddle (or cast iron skillet) and use two stacked together for each taco. This is the Mexican way of serving tacos, in small "double" tortillas. If the small tortillas are not available, one for each taco can be used.

Place the duck filling on each taco, top with the salsa, and fold over. Pass extra chopped onion and cilantro, along with extra salsa.