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.
Juicy British Duck Breast, Mango Salsa & Black Rice Salad
A rainbow on a plate. Succulent British duck breast, roasted until juicy and tender. Paired with sweet chunks of mango and antioxidant-rich 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
- 1 cucumber
- 110g baby tomatoes
- 2 unwaxed lime
- 1 mango
- 200g black rice (Organic Black Rice)
- 2 spring onion
- 1 handful of fresh coriander
- 1 chilli
- 4 duck breasts
- 25g honey
Nutritional Information
Calories: 484
Protein: 38g
Carbs: 45g
Fat: 17g
Juicy British Duck Breast, Mango Salsa & Black Rice Salad
A rainbow on a plate. Succulent British duck breast, roasted until juicy and tender. Paired with sweet chunks of mango and antioxidant-rich 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 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 sieve, a peeler, a medium bowl, a small bowl & a grater
Boil the rice
- Add the rice 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 roast for 20 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 1 lime
- Add the mango, cucumber, tomatoes and half the coriander to the medium bowl. Add the juice from 1 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 juice from the remaining lime, the honey and 1 tbsp oil in the small bowl. Season with salt and pepper
- Slice the steaks 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 (or to taste)
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