-
1
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
-
2
Preheat grill or side burner.
-
3
Heat the oil in a large nonreactive saucepan over medium heat.
-
4
Add the shallots and garlic and cook until soft.
-
5
Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes.
-
6
Add the remaining ingredients and cook until the sauce becomes thick, about 30 to 40 minutes.
-
7
Remove from heat and let cool slightly.
-
8
Place plum mixture, in 2 or 3 batches, in a food processor and process until smooth.
-
9
Remove marinade to a large bowl and let cool completely.
-
10
Reserve 1 cup.
-
11
Preheat grill medium-low heat.
-
12
Season breast with salt and pepper on both sides to taste.
-
13
Grill skin-side down for 5 minutes.
-
14
Baste, using 3 cups of the plum sauce, turn, baste again, and grill for 5 minutes.
-
15
Baste, turn and baste again; cover the grill and cook the duck skin-side down for 5 minutes.
-
16
Baste, turn and baste again; cover and cook another 5 minutes or until well-browned on the outside but medium-rare doneness (total 20 minutes).
-
17
Remove breasts to a platter and brush with the reserved plum sauce.
-
18
Cover with foil and let sit 10 minutes.
-
19
Grill the tortillas for 15 seconds on each side.
-
20
Cut the duck on the bias into 1/4-inch thick slices.
-
21
Brush some of the reserved sauce in the center of each tortilla, place 3 or 4 slices of the duck and a few green onions, wrap and serve.
-
22
Serve with Tomatillo Salsa.
