The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
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.
High protein
6 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 555
Protein: 41g
Carbs: 50g
Fat: 22g
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.
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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 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
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