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
Spice up tender, fall-apart confit duck with smoky chipotle paste and sweet orange juice. Pair with a crisp lettuce salad, studded with tomatoes and orange slices. Dish up with satisfying brown rice and sprinkle with fresh red chilli for pops of heat!
High protein
5 plants
Serving size
Ingredients
- 160g brown rice (brown rice (100%))
- 1 handful of fresh coriander
- 2 shallot
- 1 romaine lettuce
- 200g baby tomatoes
- 1 orange
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 4 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 chilli
Nutritional Information
Calories: 625
Protein: 50g
Carbs: 39g
Fat: 30g
Chipotle Pulled Duck with Orange & Tomato Salad
Spice up tender, fall-apart confit duck with smoky chipotle paste and sweet orange juice. Pair with a crisp lettuce salad, studded with tomatoes and orange slices. Dish up with satisfying brown rice and sprinkle with fresh red chilli for pops of heat!
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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 shallots. Place half the shallot, the duck and all its juices into a baking dish. Bake for 10-12 mins, until heated through.
- Zest the orange. With a small knife, peel and remove all pith from the orange and carefully cut out the segments. Squeeze the remaining juice from the membrane into a medium saucepan. Add the orange zest and chipotle paste to the saucepan, mix then set aside for later.
- Meanwhile, make the salad; roughly chop the coriander. Trim and roughly slice the lettuce. Finely dice the chilli (remove the seeds for less heat). Halve the tomatoes. Place the lettuce, orange segments, tomatoes, remaining shallot, 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.
- 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 shallot to the pan and cook for 1 min. Remove from the heat, then stir in the remaining coriander. Season with sea salt and black pepper.
- Serve the salad on plates alongside the duck and rice. Sprinkle with remaining chilli (to taste).
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