• 1 Szechuan duck
  • 24 Chinese pancakes
  • 1/2 cucumber
  • 1 bunch scallions
  • 1 small red onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 cup frozen Wild Blueberries
  • 1/4 cup dried Wild Blueberries
  • 1/2 teaspoon Chinese 5-spice powder
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1-2 teaspoons chili sauce

Dipping Sauce: heat red onion in vegetable and sesame oil for 5-10 minutes until soft. Add the sugar, rice vinegar, Wild Blueberries and 5-spice powder, bring to a fast simmer and reduce liquid to a dropping consistency. Add hoisin and soy sauces, season with chili sauce to taste.

Duck: Prepare duck and pancakes according to directions on package. Meanwhile, thinly slice the cucumber and scallions. When the duck is cooked, shred it with two forks. Bring duck to the table with the Wild Blueberry dipping sauce pancakes and vegetable accompaniments. Each person assembles their own pancake rolling each with shredded duck, Wild Blueberry sauce and shredded vegetables. Serves 4.


180 calories, 1g protein, 9g fat, 28g carbohydrate, 384mg sodium, 0mg cholesterol