Chinese-Style Duck with Grapes and Cabbage

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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