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.
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.