Crispy duck and sesame leafy salad

Crispy duck and sesame leafy salad


1 person made this

About this recipe: 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.

BritishLeafySaladsAssociation Buckinghamshire, England, UK

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate