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.
Serving size
Ingredients
Ingredients
- 160g mangetout
- 2 unwaxed lime
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh coriander
- 30g cashew nuts (Nuts)
-
200g brown rice noodles(Brown Rice Flour, Water)
- 1 mango
- 3 spring onion
- 2 courgette
- 4 duck breasts
Allergens
Contains:
Soya, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 555Kcal |
| 489kJ | 2323kJ | |
| Fat | 4.6g | 22g |
| of which saturates | 1.1g | 5.2g |
| Carbohydrates | 10g | 50g |
| of which sugars | 2.3g | 11g |
| Protein | 8.7g | 41g |
| Salt | 0.43g | 2.1g |
| Fibre | 1.0g | 4.7g |
High protein
6 plants
Low sat fat
Pan-roasted Duck Salad with Brown Rice Noodles, Mango & Cashew Lime Pesto
Our succulent British duck gets dressed in bold Asian flavours. Think salty tamari, sweet mango, crunchy mangetout – and an irresistible homemade cashew and lime pesto. Seasonal courgette ups the veg. Leafy coriander and spring onions bring freshness.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a peeler or julienne peeler
Cook the duck
- Heat the large 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 another 2 mins
- Transfer to the lined baking tray, skin-side up, and bake for 21 mins, until cooked through. Leave to rest
Do the prep & cook the noodles
- Meanwhile, peel the courgettes into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Thinly slice the spring onions. Peel and dice the mango into 1cm chunks
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the cashew lime pesto
- Finely chop the cashews. Finely chop the coriander
- Add both to the large bowl, then stir in the chilli paste (use less for less heat), tamari, the juice from 1 lime and 1 tbsp olive oil. Season to taste with salt and pepper, then mix well
Cook the mangetout
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the mangetout and cook for 3-4 mins, until cooked. Season with salt and pepper. Remove from the heat
Last bits & plate up
- Slice the duck against the grain
- Add the cooked noodles, courgette, mango and mangetout to the cashew lime pesto bowl. Gently toss to combine
- Serve the salad into bowls, topped with the duck and spring onion. Garnish with the remaining lime, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
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.