Chinese-Style Duck with Grapes and Cabbage


  • 1/2 a roasted duck, skin and bones removed, meat slices 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
  • 6 mu shu pancakes/wrappers*, warmed
  • 1/3 cup additional hoisin sauce for service
  • 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


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, sauté 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.


*Substitute thin flour tortillas or Napa cabbage leaves if desired.

Nutritional Information

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 1.6 g.

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