Jerk-spiced Duck Breast with Coriander Rice, Mango Salsa & Roasted Veg

Serving size

1 person 2 people 4 people

Ingredients

2 duck breasts
1 tbsp jerk seasoning

(Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
100g rice (brown)

(100% Brown Rice)
1 onion
1 pepper
1 unwaxed lime
1 mango
1 chilli
1 handful of fresh coriander
25g honey

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	558Kcal
	476kJ	2337kJ
Fat	3.0g	15g
of which saturates	0.8g	3.9g
Carbohydrates	15g	72g
of which sugars	5.8g	28g
Protein	7.6g	37g
Salt	0.1g	0.5g
Fibre	1.6g	8.0g

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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	449Kcal
	457kJ	1878kJ
Fat	2.3g	9.5g
of which saturates	0.6g	2.3g
Carbohydrates	18g	72g
of which sugars	6.9g	28g
Protein	5.3g	22g
Salt	0.07g	0.28g
Fibre	2.0g	8.0g

Back

High protein New Low sat fat

Jerk-spiced Duck Breast with Coriander Rice, Mango Salsa & Roasted Veg

Prep time: 20 mins

Total time: 35 mins

Cuisine: Caribbean

Food group: Poultry

This vibrant dish brings your favourite Caribbean flavours to your kitchen. The star of the show? Tender British duck breast, coated in fiery Jerk spice. Dish up with a bright mango salsa, bursting with zingy lime. Herby brown rice soaks up all the flavour. Roasted pepper ups the veg.

Cooking Instructions

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.

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 small bowl & a sieve

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
Meanwhile, cut the pepper into 3cm chunks. Cut the onion into 2cm wedges

Roast the duck

Lay the duck breast, skin-side up, onto one side of the the lined baking tray, with the pepper and onion alongside. Drizzle with 1 tsp oil and season with salt and pepper. Roast for 16 mins, until the veg is soft
After 16 mins, remove the veg and set aside. Drizzle the honey and Jerk seasoning over the duck and return to the oven for a final 10 mins, until cooked through. Leave to rest, then slice the duck against the grain

Make the mango salsa

Peel and dice the mango into 1cm chunks. Deseed and finely dice the chilli. Roughly chop the coriander. Halve the lime
In the small bowl, combine the mango, chilli (for those who'd like more heat), half the coriander and the juice from half the lime. Mix well and season with salt

Finish the rice & plate up

When the rice is cooked, stir in the juice from from the remaining lime and the remaining coriander. Season with salt and pepper
Share the duck between plates, with the roasted veg and rice alongside. Spoon over the mango salsa