Combine your harvested duck meat and a few other deliciouse ingredients for this favorite snack.

1 1/2 cups boneless and skinless

duck breast, thinly sliced (across the grain)

2 tablespoons soy sauce

1 teaspoon fresh ginger, minced

2 garlic cloves, minced

2 tablespoons peanut oil

1/4 cup dried apricots, thinly sliced

1 1/2 cups green or Napa cabbage, shredded

8 egg roll wrappers

1 tablespoon cornstarch mixed

with 1 tablespoon cold water

Peanut oil for frying

Dipping sauce

1/4 cup soy sauce

1 tablespoon hoisin sauce (Asian section of grocery store)

1 tablespoon brown sugar

2 tablespoons rice vinegar or white wine vinegar

Combine sliced duck with soy sauce, ginger and garlic. Marinate for 30 minutes. Drain ducks. Stir-fry duck breasts in hot peanut oil for 45 to 60 seconds over high heat in a wok or skillet. Transfer to paper towels to cool. For each egg roll, lay the wrapper on a flat surface. Place 2 to 3 tablespoons of the cabbage on the lower third of the wrapper, forming an area of 1 inch tall by 3 inches wide. Arrange apricots and cooked duck on top of cabbage. Turn in sides of wrapper to just overlap stuffing. Begin rolling egg roll by starting at the edge nearest you and rolling away from you, like a burrito. When you get to the edge, moisten it with a little water or the cornstarch mixture to help it seal. Place egg roll in hot oil, enough to submerse it. Fry until golden brown and crispy. Drain fried rolls on paper towels. Combine sauce ingredients and serve with fried egg rolls.