Chinese-Style Duck with Grapes and Cabbage

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
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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

Directions

  1. 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.
  2. 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.
  3. To serve, spread a spoonful of hoisin sauce on a pancake and fill with duck mixture. Wrap it up and eat out of hand.
  4. *Note: Substitute thin flour tortillas or Napa cabbage leaves if desired.
  1. 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
  2. Fiber 1.6g.
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