*available at some butcher shops and by mail order from DArtagnan, tel. (800) 327-8246 or (201) 792-0748 Preheat oven to 400 degrees and lightly oil a shallow baking pan. Shred duck meat, discarding skin and bones, and transfer to a large bowl. Peel carrot and cut into fine julienne strips. Thinly slice bok choy. Add carrot, bok choy, cabbages, sprouts, hoisin sauce and salt and pepper to taste to duck and toss to combine. Top each tortilla with 3/4 to 1 cup duck mixture and roll tightly, folding in ends. Arrange rolls, seam sides down, 2-inches apart in pan and brush with oil. Bake rolls in top third of oven until golden, 10 to 15 minutes. Make sauce: In a small bowl whisk together sauce ingredients until smooth. Cut rolls in half crosswise and arrange 2 halves on each of 8 plates, standing rolls up on cut sides. Garnish rolls with vegetables or greens and serve with dipping sauce. Yield: 8 first course servings Notes: Recipe courtesy of Gourmet Magazine and Studio Cafe, Toronto, Ontario, Canada Recipe by: Cooking Live Show #CL9072 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (2461g)|
|Recipe Makes: 1|
|Calories from Fat: 1743 (55%)|
|Amt Per Serving||% DV|
|Total Fat 193.7g||258 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 72g|
|Polyunsanturated Fat 83.2g|
|Cholesterol 94.6mg||29 %|
|Sodium 6412.9mg||221 %|
|Potassium 2022.5mg||53 %|
|Total Carbohydrate 337.4g||99 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 309.7g|
|Protein 38g||54 %|
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Calories per serving: 3157
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