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.
Chipotle Pulled Duck with Orange & Tomato Salad
Smoky, melt-in-the-mouth confit duck is simmered with fresh orange juice and chipotle chilli paste. Pair with a seasonal salad, studded with tomatoes and orange slices. Serve with fibre-rich rice and red chilli for heat.
High protein
7 plants
Serving size
Ingredients
- 2 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 80g brown rice (brown rice (100%))
- 1 handful of fresh coriander
- 1 onion
- 1 chilli
- 110g baby tomatoes
- 1 orange
- 40g mixed salad leaves
Nutritional Information
Calories: 684
Protein: 50g
Carbs: 43g
Fat: 35g
Ingredients
- 1 orange (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 40g mixed salad leaves (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 110g baby tomatoes (use half)
- 1 chilli (use half)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 684
Protein: 50g
Carbs: 43g
Fat: 35g
Chipotle Pulled Duck with Orange & Tomato Salad
Smoky, melt-in-the-mouth confit duck is simmered with fresh orange juice and chipotle chilli paste. Pair with a seasonal salad, studded with tomatoes and orange slices. Serve with fibre-rich rice and red chilli for heat.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 210C / fan 190C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely slice the onion. Place the duck and all its juices into a baking dish, along with half the sliced onion. Bake for 10-12 mins, until cooked through.
- Zest the orange. Add the zest to a medium saucepan, along with the chipotle paste. Peel and remove all the pith from the orange with a small knife. Carefully cut out the segments and set them aside. Squeeze the remaining juice from the membrane into the saucepan. Set the saucepan aside.
- Make the salad; roughly chop the coriander. Finely dice the chilli (remove the seeds for less heat). Halve the tomatoes. Place the salad leaves, orange segments, tomatoes, remaining onion, half the coriander and half the chilli (to taste) into a bowl. Add 2 tsp olive oil and a pinch of sea salt, then toss to combine.
- Once cooked, remove the skin from the duck and shred the meat using two forks. Discard the bone. Bring the saucepan with the orange juice to a boil. Add the shredded duck and cooked onion to the saucepan and cook for 1 min. Remove from the heat, then stir in the remaining coriander. Season with sea salt and black pepper.
- Serve the rice on plates alongside the duck, and the salad. Sprinkle over the remaining chilli (to taste).
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.