Place the duck breasts skin-side down in a pre-heated frying pan.
Score the skin with a sharp knife to help render the fat quicker.
When fat begins to collect in the pan, spoon it out into a little bowl and reserve it for later use. Turn up the heat a little and continue frying until the duck skin is golden brown and crispy (about 15 – 20 minutes).
Turn the breasts over, season to taste with salt and pepper, and fry for a further 5 – 10 minutes, adding some reserved duck fat back into the pan if necessary. When the breasts are cooked, remove them from the pan and set them aside to rest.
Make the pancakes while the duck is cooking. Put the eggs and milk into a large mixing bowl and whisk to combine. Now whisk in the flour to form a smooth batter.
Spray a medium-sized, non-stick frying pan with cooking spray, and place over a medium heat. Pour about 60ml (¼ cup) of the mixture at a time into the pan and quickly swirl it around so the batter covers the base. Cook until golden brown on both sides. Repeat with the remaining batter, and set the pancakes aside in a warm place until needed.
To make the coleslaw, put the sliced red cabbage, carrot, cucumber and pak-choi in a big bowl, drizzle over the KNORR French Vinaigrette Salad Dressing and toss well to combine. Set aside.
To toast the sesame seeds, place them in a dry frying pan and cook over a medium heat, tossing frequently, for a few minutes, until golden and toasty. Watch them closely so they don’t burn.
Now assemble the pancakes. Slice the warm duck breasts. Place a few slices on the first pancake, top with some coleslaw and garnish with the baby salad leaves and sesame seeds. Repeat with the remaining pancakes.
Serve immediately, drizzled with hoisin sauce.