Pato dorado para taquear (browned duck with sweet soy glaze and tomatillo salsa)

In a small saucepan combine the water, soy sauce, mirin and sugar; simmer over about medium heat for about 20 minutes until it begins to thicken.

Quarter the raw tomatillos into a blender with the chopped green chili, garlic, a little water, a handful of cilantro and the salt; blend to a coarse puree.

Roast a duck at about 325 for an hour and a half to two hours until crisp-skinned and tender, or buy a Chinese roast duck.

Break the duck apart, pull off the skin and tear the meat from the bones.

Stir-fry the duck a couple of minutes until crisp and browned, add about a quarter cup of the soy glaze, toss just long enough to glaze, and turn off the heat.

Press the duck into a large biscuit cutter on the plate, lift off, dribble on more soy glaze and add a couple of sprigs of cilantro.

Stir a little chopped avocado into the salsa and serve alongside.