If you’re lucky, you have a good Chinese Barbecue joint nearby to pick up a cooked duck. If not, try roasting one yourself. It’s easier than you think. In a pinch, substitute rotisserie chicken or Chinese barbecued pork.
| Yield: | 6 servings |
Ingredients
- 1/3 cup additional hoisin sauce for serving
- 1/2 a roasted duck, skin and bones removed, meat sliced or shredded. (about 2 cups)
- 3 cups sliced napa cabbage
- 1 cup red and green California seedless grapes, halved
- 1/2 cup thinly sliced green onions
- Hoisin Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons unseasoned rice vinegar (or substitute white wine vinegar)
- 1 tablespoon hoisin sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
- To taste salt and freshly ground black pepper
- 6 mu shu pancakes/wrappers*, warmed
Instructions
- In a large bowl, combine the cabbage, grapes and green onions. In another bowl whisk together the oil, vinegar, one tablespoon of hoisin sauce, ginger, sesame oil and salt and pepper.
- In a skillet over medium high heat, saute the duck meat just until it is hot, about 2 minutes. Add the hoisin dressing and stir together. Heat until bubbling, about 1 minute. Pour the duck and dressing into the cabbage, grapes and greens, then toss gently to mix. Arrange on a warm serving plate and serve immediately with hoisin sauce and warmed pancakes.
- To serve, spread a spoonful of hoisin sauce on a pancake and fill with duck mixture. Wrap it up and eat out of hand.
- *Note: Substitute thin flour tortillas or Napa cabbage leaves if desired.
- Nutritional analysis per serving: Calories 299; Protein 13.5 g; Carbohydrate 26 g; Fat 16 g; Saturated Fat 3.3 g; 47% Calories from Fat; Cholesterol 42 mg; Sodium 521mg
- Fiber 1.6g.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 379 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 29 mg |
| Sodium | 502 mg |