Dish type: Salad

Serves 2-3
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

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

Method:

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.

Cook’s tip:

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.

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