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.
Crispy British Duck & Mango Noodle Salad with Peanut Sauce
A refreshing creamy Asian-inspired noodle salad with crispy British duck and juicy mango. We toss brown rice noodles with a bounty of crunchy veg like red pepper and carrots. A creamy peanut and tamari dressing for nutty richness. A vibrant and refreshing dish, perfect for summer.
High protein
6 plants
Serving size
Ingredients
- 2 pepper
- 2 tbsp maple syrup (use half) (maple syrup(100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 carrot
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- ½ tsp chilli flakes
- 1 mango
- 2 unwaxed lime
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 handful of fresh 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)
- 3 spring onion
Nutritional Information
Calories: 758
Protein: 50g
Carbs: 60g
Fat: 36g
Crispy British Duck & Mango Noodle Salad with Peanut Sauce
A refreshing creamy Asian-inspired noodle salad with crispy British duck and juicy mango. We toss brown rice noodles with a bounty of crunchy veg like red pepper and carrots. A creamy peanut and tamari dressing for nutty richness. A vibrant and refreshing dish, perfect for summer.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a large frying pan, a large mixing bowl, a sieve & a peeler
Roast the duck leg & cook the noodles
- Place the duck and all its juices into the large baking dish. Season with salt and pepper
- Roast for 20-25 mins, until golden and piping hot
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water.
Prep the veg
- Finely chop the coriander. Peel and dice the mango into 2cm cubes. Finely slice the spring onions. Thinly slice the peppers. Peel the carrots into ribbons
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the pepper and spring onion into the pan and cook for 4-5 mins, until soft
Dressing time
- Meanwhile, halve the limes
- In the large mixing bowl, combine the juice from 1 lime with the peanut butter, tamari, ginger & garlic paste, the half pack of maple syrup, 1/2 tsp oil and 1 tbsp water. Season with salt and pepper and stir until smooth
Assemble the salad
- Using two forks, shred the duck legs
- When ready, add the cooked noodles, shredded duck, pepper, spring onion, mango and carrot ribbons to the dressing bowl. Toss to coat, then season with salt and pepper
Plate up
- Serve the noodle salad into bowls and sprinkle over the coriander and chilli flakes (to taste) to finish. Garnish with the remaining lime, cut into wedges
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