The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Barbecue-glazed Duck with Stir-Fried Veggies
Crisp British duck plated over brown rice noodles and smothered in an Asian barbecue-inspired sauce of sticky honey, savoury white miso and smoked paprika. Spinach, sugar snaps and flecks of spring onion add essential greens.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 carrot (use half)
- 1 pak choi (use half)
- 80g sugar snap peas (use half)
- 2 tbsp rice wine vinegar (use half)
- 1 duck breast
- 25g honey (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 0.5 tsp shichimi togarashi (use half) (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 2 spring onion
- 1 tsp smoked paprika (use half)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 585
Protein: 41g
Carbs: 61g
Fat: 20g
Ingredients
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 tsp smoked paprika
- 2 tbsp rice wine vinegar
- 80g sugar snap peas
- 2 spring onion
- 1 carrot
- ½ tsp shichimi togarashi (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 25g honey
- 2 duck breasts
- 1 pak choi
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 581
Protein: 40g
Carbs: 61g
Fat: 20g
Barbecue-glazed Duck with Stir-Fried Veggies
Crisp British duck plated over brown rice noodles and smothered in an Asian barbecue-inspired sauce of sticky honey, savoury white miso and smoked paprika. Spinach, sugar snaps and flecks of spring onion add essential greens.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins until cooked. Drain, then rinse under cold water. Return to the pan and stir through 1/2 tsp oil to prevent sticking.
- Cut the carrot into matchsticks (peel optional). Cut the pak choi into bite-sized pieces. Halve the sugar snaps lengthways. Thinly slice the spring onions. Make the sauce; in a bowl, mix the miso, tamari, honey, vinegar, paprika and shichimi togarashi (to taste).
- Heat a medium frying pan on medium-high heat. Season the duck with sea salt and cook skin-side down for 4-5 mins, until crispy. Flip and cook for 1-2 mins. Transfer to a lined baking tray, skin-side up, and bake for 8-10 mins, until cooked through.
- Reheat the duck pan to medium-high heat. Add the sauce and bring to a boil, then remove from the heat. Once cooked, coat the duck with half the sauce. Leave to rest then thinly slice against the grain.
- Heat another large frying pan with 1 tbsp oil on medium-high heat. Add the pak choi, sugar snaps and carrot and cook for 2-3 mins, until softening. Add the cooked noodles, half the spring onions, the remaining sauce and 2-3 tbsp water. Cook for 2 mins, then set aside.
- Serve the noodles topped with the duck. Drizzle over any duck resting juices and garnish with the remaining spring onions.
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