Makes 8 wraps, 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes

Ginger Hoisin Sauce (recipe follows)
1/2 medium napa cabbage
1 medium jicama
1 medium red bell pepper
4 medium scallions
3 tablespoons seasoned rice vinegar
Kosher salt and freshly ground black pepper
1/4 teaspoon hot red pepper flakes
2 ½ reserved cooked duck breast halves (from Bistro Duck Breasts)
2 tablespoons vegetable oil
Eight 8-inch flour tortillas

Make the Ginger-Hoisin Sauce.

Shred the cabbage (about 2 cups). Peel the jicama; finely chop both the jicama and bell pepper either by hand or in a food processor fitted with the chopping blade (about 1 cup each). Trim and thinly slice the scallions crosswise (about 1/2 cup). Stir together the vinegar, 1/2 teaspoon salt, and the hot pepper flakes in a medium bowl until the salt dissolves. Add the cabbage, jicama, bell pepper, and scallions and toss until the salad is well mixed.

Slice the reserved duck breasts very thin crosswise. Heat the oil in a large skillet over moderately high heat. Add the sliced duck, season with salt and pepper, and saute for 1 to 2 minutes or until just seared lightly.

Spread out the tortillas on a work surface. Spread them with sauce, dividing it equally. Thinly slice the duck at an angle into ¼-inch-thick slices and arrange on the tortillas; top with the cabbage salad. Fold in the sides of the crêpes and roll up. Place 2, seam side down, on each of 4 plates.

Ginger Hoisin Sauce: Combine 3 tablespoons soy sauce (low-sodium if you prefer), 3 tablespoons hoisin sauce, 2 teaspoons grated fresh ginger, 2 teaspoons unseasoned rice vinegar, 1/2 garlic clove, pressed (about ½ teaspoon), and a pinch of cayenne pepper in a small saucepan and simmer for 2 minutes.