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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Cook the duck according to pack directions. Meanwhile, mix the hoisin sauce sachet with 2 teaspoons of the 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 tablespoons 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.