Chinese-Style Duck with Grapes and Cabbage
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 29
- Sodium
- 502
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
- 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.