Make stringy gluten called seitan. Grind cup of wheat berries on fine setting, makes 2 cups of wheat flour, (or use 2 cups of regular whole wheat flour), mix with 1/2 cup of ice cold vegetable broth, 1/4 cup cold red wine, Tbs sweet red paprika powder, Tbs rice vinegar, make into firm doughball.

Add cold broth to develop the gluten overnight. Wash the dough a few times with the cold broth till seitan smells no longer starchy and feels like fresh tender duck meat. Save broth. Make four mock duck breast shapes on flour dusted surface.

Make the duck sauce: soak dried mushrooms and dried apples in broth till soft. Use food processor to make puree of garlic cloves, apple, sage and mushrooms, thin and thick soy sauces and hoisin. Quarter 2 fresh plums, simmer in 2 Tbs red wine, 5 minutes, add to the mix in the food processor, pulse till you have a nice spreadable thick plum sauce. Add Tbs red wine if you need a thinner sauce.

Dust flour mock duck seitan and roll out in thin strips on a floured surface to make 8 duck breast rolls. Sautee each sheet in oiled cast iron skillet, 1 minute each side. Spread 1 to 2 full Tbs duck sauce on top of each.

Roll mock duck breast tight in a roll, close with tooth pick, let rest 30 minutes. Preheat oven to 400F degrees, bake till crisp, about 40 minutes. Make glaze, remove tooth picks, apply glaze after 35 minutes. You can also deep fry the mock duck, it makes them more crispy, see below.

Preheat peanut oil to 325F degrees, slide 4 mock duck breast rolls in hot peanut oil at a time, fry till crisp, about 8 minutes. Drain, remove tooth picks. Make glaze of warm honey, rice vinegar and duck sauce, rub one teaspoon on each, serve on a bed of steamed vegetables. Enjoy.