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.
Jerk Duck with Mango Salsa & Roasted veg
This succulent British duck spread brings vibrant Caribbean flavours to the dining table. We're talking jerk-spiced duck. A juicy mango salsa, bursting with zingy lime. A herby rice. You'll be wishing for seconds.
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 25g honey
- 1 handful of fresh coriander
- 1 chilli
- 1 mango
- 1 unwaxed lime
- 1 pepper
- 1 onion
- 100g rice (brown) (100% Brown Rice)
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 2 duck breasts
Nutritional Information
Calories: 603
Protein: 37g
Carbs: 72g
Fat: 20g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 chilli (use half)
- 1 mango (use half)
- 25g honey (use half)
- 1 duck breast (use half)
- 1 onion (use half)
- 1 pepper (use half)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 493
Protein: 22g
Carbs: 72g
Fat: 14g
Jerk Duck with Mango Salsa & Roasted veg
This succulent British duck spread brings vibrant Caribbean flavours to the dining table. We're talking jerk-spiced duck. A juicy mango salsa, bursting with zingy lime. A herby rice. You'll be wishing for seconds.
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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 hot water to a boil.
- Pull out a small mixing bowl
Cook the rice & prep the veg
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
- Cut the pepper into 3cm chunks. Cut the onion into 2cm wedges
Cook the duck
- Lay the duck breast skin-side up on the lined baking tray with the pepper and onion. Drizzle with 1 tsp oil and season with salt and pepper. Bake in the oven for 15 mins
- After 15 mins, remove the veg and set aside. Drizzle the honey and jerk seasoning over the duck breast and return to the oven for a final 10 mins until cooked through. Leave to rest. Slice the duck against the grain
Meanwhile; Make the mango salsa
- Peel and dice the mango into 1cm chunks. Deseed and finely dice the chilli. Roughly chop the coriander. Halve thew lime
- In the small bowl, combine the mango, chilli (use less for less heat), Half of the coriander and the juice of half the lime. Mix well and season with salt
Finishing touches & plate up
- When the rice is cooked, squeeze in the juice from half of the lime and half of the coriander. Season with salt and pepper
- Share the duck between plates with the roasted veg and rice alongside. Spoon over the mango salsa
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