4 cups Cooked Maple Leaf Farms Duck Meat*

1/2 cup Chinese Cabbage, julienne

1/4 cup Celery, julienne

1/4 cup Carrots, julienne

1/4 cup Green Onion Tops, fine chop

1/4 cup Shitake Mushrooms, chopped

1/4 cup Onion, fine chop

1/4 cup Bean Sprouts, fine chop

1/4 cup Minced Garlic

1/3 cup Fresh Ginger, fine chop

1/2 tsp Curry Powder

1 cup Hoisin Sauce

1 cup Plum Sauce

1/2 cup Soy Sauce

1/4 cup Sesame Oil

Cayenne Pepper to taste

1 pkg Phyllo Dough

Melted Butter as needed

*Note: Maple Leaf Farms Roast Half Duck, Simply Duck Grilled Duck Breasts, Simply Duck Roasted Duck Legs, Duck Confit or Rotisserie Breasts can be used for the cooked duck meat.

1. Shred cooked meat, not too fine. Set aside.

2. Over medium-low heat, sweat the cabbage, celery, green onion, mushrooms, onion, and bean sprouts until tender. Remove from heat. Add garlic, ginger, curry powder, hoisin, plum sauce, soy sauce, sesame oil and cayenne. Mix well. Add duck meat and stir.

3. Take phyllo dough and cover with a damp (not wet) towel. Brush one phyllo sheet with melted butter. Place a second sheet on top, brush with butter and repeat one more time. Cut phyllo into fourths, shortwise. Place dollop of meat mixture at one end. Fold up phyllo around duck in a triangular fashion, folding until phyllo completely encases duck. Repeat for other 3 phyllo strips. Repeat process until all meat mixture is used.

4. Place phyllo triangles on sheet pan; brush triangles with melted butter. Bake for 10-15 minutes or until light brown. Serve with your favorite Asian dipping sauce.