Preparation time: 15 minutes
Cooking time: 30 minutes
- 610g pack half aromatic crispy duck (including 12 pancakes and hoisin sauce sachet)
- 2 tsp toasted sesame oil
- 1 tbsp white wine vinegar
- 180g pack Bistro Salad
- 1 tsp toasted sesame seeds
Preheat the oven to 200oC, gas mark 6. Cook the duck according to pack directions. Meanwhile, mix the hoisin sauce sachet with the sesame oil and vinegar.
Toss the Bistro salad in 2 tbsp of the dressing. Shred the duck with 2 forks and place on top of the salad, drizzle with the remaining dressing and scatter over the sesame seeds and serve with the pancakes on the side.
Add strips of cucumber and spring onion if you prefer a more traditional approach to these pancakes.