Recipe of the Week | Crispy Duck Salad

Crispy Duck Salad

This week’s recipe in the Dairy Diary is absolutely gorgeous and super-speedy too.

Cripsy Duck Salad

Crispy Duck Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print

Calories 480 per portion
Fat ?20g (1.5g sat) per portion


  • 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


  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.

Thanks to for supplying this recipe.





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