Duck Breasts with Fresh Plum Ginger Glaze and Tomatillo Relish

Ingredients

• 8 fresh tomatillos, husked and washed, coarsely chopped
• 1/2 cup finely chopped red onion
• 2 cloves garlic, finely chopped
• 1 serrano pepper, finely chopped
• 3 tablespoons fresh lime juice
• 3 tablespoons coarsely chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and freshly ground pepper
• 3 tablespoons peanut oil
• 3 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 2 Thai chiles, seeded and finely chopped
• 3 tablespoons finely chopped fresh ginger
• 1 tablespoon good quality curry powder
• 1/2 teaspoon ground cinnamon
• 1 star anise
• 8 purple plums, pitted and coarsely chopped
• 1/4 cup honey
• 1/2 cup soy sauce
• 1/4 cup fresh lime juice
• 3 tablespoons brown sugar
• 2 boned whole (2 pounds each) Muscovy duck breasts, with skin
• Salt and freshly ground pepper
• Plum glaze, 1 cup reserved (recipe above)
• 8 flour tortillas
• 16 green onions, cut into 3-inch pieces (white and some of green) and soaked

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