Dish type: Salad
Prep time: 15 minutes
Cook time: 30 minutes
610g pack half aromatic crispy duck (including 12 pancakes and hoisin sauce sachet)
3 tsp toasted sesame oil ( 2tsp dressing; 1tsp frying)
1 tbsp white wine vinegar
2 tbsp olive oil
180g pack Bistro Salad
1 tsp toasted sesame seeds
Preheat the oven to 200C, gas mark 6.
Cook the duck according to pack directions. Meanwhile, mix the hoisin sauce sachet with 2 tsp sesame oil and vinegar to make the dressing.
Roll 6 pancakes up together and cut into 1cm slices, repeat with the remaining pancakes.
Heat the olive oil and remaining sesame oil in a large frying pan and fry the shredded pancakes for 4-5 minutes until golden.
Mix into the Bistro salad and toss in 2 tbsp of the dressing.
Shred the duck with 2 forks and mix into the remaining dressing and place on top of the salad, scatter over the sesame seeds and serve immediately.
Try using a pack of Baby Leaf Salad instead of the Bistro Salad. Remove the skin of the duck before shredding for a lower fat option.