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.
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Sticky Teriyaki Duck with Quinoa, Pickled Carrot & Tenderstem Broccoli
Sticky, savoury, sweet. You'll heat our slow-cooked confit duck until fall-apart tender, with sticky Japanese teriyaki sauce. Serve with zingy pickled carrots and roasted Tenderstem broccoli for veggies. Plus, fluffy quinoa to soak up that delicious sauce.
High protein
5 plants
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 25g pea shoots
- 90g Tenderstem broccoli
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 carrot
- 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)
- 80g quinoa (Quinoa 100%)
- 4 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
Nutritional Information
Calories: 687
Protein: 50g
Carbs: 50g
Fat: 32g
Ingredients
- 1 tsp sesame seeds (use a quarter) (Sesame)
- 25g pea shoots (use half)
- 1 carrot (use half)
- 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)
- 80g quinoa (use half) (Quinoa 100%)
- 4 tbsp teriyaki sauce (use half) (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 90g Tenderstem broccoli (use half)
Nutritional Information
Calories: 695
Protein: 54g
Carbs: 50g
Fat: 31g
Sticky Teriyaki Duck with Quinoa, Pickled Carrot & Tenderstem Broccoli
Sticky, savoury, sweet. You'll heat our slow-cooked confit duck until fall-apart tender, with sticky Japanese teriyaki sauce. Serve with zingy pickled carrots and roasted Tenderstem broccoli for veggies. Plus, fluffy quinoa to soak up that delicious sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large baking dish, a medium bowl, a peeler, a sieve & a grater
Get started
- Place the duck and all its juices (skin-side up) into the large baking dish. Roast for 15 mins
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and set aside
Pickle the carrot
- Coarsely grate the carrot (peel optional) and place into the medium bowl with the vinegar. Season with salt and mix. Set aside to pickle
Add the broccoli
- Trim the broccoli
- After 15 mins, remove the baking dish from the oven, add the broccoli and drizzle all with 1 tsp oil
- Pour the teriyaki sauce over the duck. Return to the oven and roast for a final 10 mins, until the duck is piping hot and the broccoli is cooked through
Last bits & plate up
- Return the cooked quinoa to the saucepan. Stir through the pickling liquid from the carrot
- Share the teriyaki duck between bowls, with the quinoa, pickled carrot, broccoli and pea shoots alongside
- Drizzle over the remaining sauce from the dish. Scatter over the sesame seeds to finish
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