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Crispy Duck Salad
Emily Davenport
3-4 servings
45 minutes
480
Chinese
Mains
This Crispy Duck Salad is absolutely gorgeous and super-speedy too! The perfect winter salad and something a bit different. A Dairy Diary recipe.
For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Half aromatic crispy duck (including pancakes and hoisin sauce) 530g/800g pack
- Toasted sesame oil 3 tsp
- White wine vinegar 1 tbsp
- Sesame seeds 1 tbsp
- Olive oil 2 tbsp
- Bistro salad 180g pack
Directions
Cook duck according to pack’s instructions
- Meanwhile, whisk hoisin with 2 tsp sesame oil and vinegar
- Toast sesame seeds for 2 minutes in a dry frying pan
Roll pancakes up together and cut into 1cm (½in) slices. Heat remaining sesame oil with olive oil in frying pan and fry pancakes for 4-5 minutes until golden
- Mix pancake ribbons into salad leaves and divide between plates. Sprinkle with half the dressing. Shred duck with forks and place on top of salad leaves. Sprinkle with sesame seeds and serve immediately with remaining dressing.