This was the final dish from the Sunset Magazine wine tasting. I was not fond of this course.  I thought the duck was boring and the sauce way too strong.  it was easier than I imagined but the results were not as spectacular as the 4 courses that proceeded it.  As it was dinner for the two of us, I made the whole thing and served it with asparagus.  

Ingredients:

1/4 C soy sauce, divided

1/4 C unseasoned rice vinegar, divided

2 T minced ginger

1 T minced garlic

2 t toasted sesame oil

1 t Chinese five spice

1 1/4# boned duck breast halves, skin on

1/2 C hoisin sauce

1 t sugar

1/4 t Chinese-style hot mustard

3 green onion, cut into 3” lengths and slivered lengthwise

1 T vegetable oil

6 moo shu pancakes, thawed, 7” round

Directions:

1. In a large bowl, mix 2 T each soy sauce and rice vinegar, ginger, garlic, sesame oil, and five spice.  Add duck breasts, turn to coat well, cover, and chill for 2 hours.  
2. Lift breasts from marinade(discard marinade), and lay, skin up, on a baking sheet, chill, uncovered, overnight.  
3. In a small bowl, mix hoisin, sugar, mustard, and remaining 2 T each soy sauce, and rice vinegar. (This is a huge amount of sauce, make half.)
4. Fill another bowl with ice water, and add green onions.
5. Preheat oven to 425.  Set a large oven-proof  frying pan over medium-high heat.  When hot, add vegetable oil, then duck breasts, skin down.  Cook until skin is browned and crisp, about 5 minutes.  Carefully tilt pan and spoon out excess duck fat.  Turn breasts skin up, and transfer pan to oven.  (Not only is the stove a mess, so is your oven.)
6. Bake until duck is slightly pink in the center of thickest part about 8 minutes.  (I had 3 breasts for 1 1/4# and it was perfect timing.  If yours are larger, you may need more time.)  Let stand for about 5 minutes.  Transfer duck breasts to a board and thinly slice.  
7. Drain green onions.
8. Carefully separate pancakes and lay each flat.  Fold each round in half and add several slices of duck.  Spoon a little sauce over duck, and top with slivers of green onion.  Fold one side of pancake over duck, then roll up into a bundle.  
9. Serve with remaining dipping sauce.  

Of course if we do turn it into a wine tasting event to be offered for auction at LBN, I would follow with a dessert.  I have a Chocolate-Berry Pavlova selected. Of course, I have yet to convince Jim. 

As promised on the top is the 2016 makeover of the 1968 painting.  This is a very large canvas, 48” W X 40” H.  My instructor says that everyone who sees it loves it.  What is your take?