Preheat the oven to 200C, Gas Mark 6.
Cook the duck according to pack directions. Meanwhile, mix the hoisin sauce sachet with 2 tsp sesame oil and vinegar to make the dressing.
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 Babyleaf salad and toss in 2 tbsp of the dressing.
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.
Remove the skin of the duck before shredding for a lower fat option.
This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here: www.makemoreofsalad.com
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.