Crispy duck & sesame leafy salad

Impress your friends with this simple, but mouth-wateringly delicious dinner party dish

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 3

What you need:

• 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

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. Cook the duck according to pack directions. Meanwhile, mix the hoisin sauce sachet with 2 tsp 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 tbsp 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.

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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