Crispy duck and sesame leafy salad

    45 min

    Impress your friends with this simple, but mouth-wateringly delicious dinner party dish. Shredded duck tops leafy greens with a hoisin and toasted sesame oil dressing.


    Buckinghamshire, England, UK
    3 people made this

    Serves: 3 

    • 1 (610g) pack half aromatic crispy duck (including 12 pancakes and hoisin sauce sachet)
    • 3 teaspoons toasted sesame oil
    • 1 tablespoon white wine vinegar
    • 2 tablespoons olive oil
    • 1 (180g) pack Bistro Salad
    • 1 teaspoon toasted sesame seeds

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6.
    2. 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.
    3. 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.
    4. 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.

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