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.
Pan-roasted Duck Breast with Black Rice & Mango Salsa
A rainbow on a plate. Succulent British duck breast, roasted until juicy and tender. Paired with sweet chunks of mango and nutty black rice. Flecks of spring onion and chilli provide a kick. A squeeze of lime for that oh-so-lovely zing. This colourful spread is what summer is all about.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 15ml hot honey (honey, chilli extract)
- 2 spring onion
- 1 chilli
- 1 unwaxed lime
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 midi cucumber
- 1 mango
- 2 duck breasts
- 100g black rice (Organic Black Rice)
Nutritional Information
Calories: 533
Protein: 39g
Carbs: 53g
Fat: 19g
Ingredients
- 1 duck breast
- 1 mango (use half)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 chilli (use half)
- 2 spring onion
- 100g black rice (use half) (Organic Black Rice)
- 110g baby tomatoes (use half)
- 1 midi cucumber (use half)
- 15ml hot honey (use half) (honey, chilli extract)
Nutritional Information
Calories: 536
Protein: 39g
Carbs: 54g
Fat: 19g
Pan-roasted Duck Breast with Black Rice & Mango Salsa
A rainbow on a plate. Succulent British duck breast, roasted until juicy and tender. Paired with sweet chunks of mango and nutty black rice. Flecks of spring onion and chilli provide a kick. A squeeze of lime for that oh-so-lovely zing. This colourful spread is what summer is all about.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium bowl, a small bowl, a grater a sieve & a peeler
Boil the rice
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain and return to the pan
Duck time
- Heat the medium frying pan on medium-high heat
- Season the duck with salt. Once the pan is hot, add the duck and cook (skin-side down) for 4 mins, until crispy. Flip and cook for 2 mins
- Transfer the duck to the lined baking tray, skin-side up, and bake for 21 mins, until cooked through. Leave to rest
Make the mango salsa
- Peel the mango, then dice into 1cm chunks, along with the cucumber. Quarter the tomatoes. Finely chop the coriander. Zest and halve the lime
- To the medium bowl, add the mango, cucumber, tomatoes and half the coriander. Add the juice from half the lime and a pinch of salt and pepper. Toss to combine
Finish the rice
- Deseed and finely slice the chilli. Thinly slice the spring onions
- When ready, stir the spring onion, remaining coriander and the lime zest into the cooked rice
Make the lime dressing & plate up
- Combine the honey, juice from the remaining lime and 2 tsp olive oil in the small bowl. Season with salt and pepper
- Slice the duck against the grain and share between plates. Serve the rice and mango salsa alongside
- Spoon the lime dressing over the duck. Garnish with the chilli (for those who'd like the heat)
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