Crispy Duck Salad
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
Instructions
1
Cook duck according to pack’s instructions. Meanwhile, whisk hoisin with 2 tsp sesame oil and vinegar.
2
Toast sesame seeds for 2 minutes in a dry frying pan.
3
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.
4
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.
