Instructions: 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.

This recipe yields 8 first course servings.

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