Hurapan Duck

By Taweewat Hurapan

1/2 bone out roast duck
4 ounces Lee Kum Kee Hoisin sauce
1 ounce Thai chili paste
2 ounces cabernet wine
6 pieces moo shu pancake
8 pieces cucumber stalks
shredded green scallions
2 ounces Maui onion, shredded
2 ounces oyster mushrooms
1 ounce canned pineapple
1 ounce snow peas, julienned
1 ounce red bell pepper, julienned
2 ounces butter

1. Dry duck for 24 hours then roast in oven at 375 degrees for 45 minutes.

2. In a saucepan, add Hoisin sauce, Thai chili paste and wine over medium heat then cool.

3. Saute vegetables in butter and serve as side.

4. Chop roast duck into pieces, and serve with pancake, cucumber stalks and green scallions along with cabernet Hoisin sauce.