The protein cooking time listed in this recipe has been updated.
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Korean-Style Shredded Duck with Pickled Veg, Quinoa Salad & Peanuts
Who said salads are boring? Ours stars melt-in-your-mouth slow-cooked British duck, shredded and covered in a sticky 'n fiery gochujang sauce. Serve it over a bed of fluffy quinoa and a medley of vibrant veg, tossed in a moreish orange & miso dressing. Finish with a sprinkle of crunchy peanuts for the perfect bite.
High protein
6 plants
Serving size
Ingredients
- 1 tbsp maple syrup (maple syrup(100%))
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 unwaxed lime
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 1 red cabbage
- 2 carrot
- 160g quinoa (Quinoa 100%)
- 30g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 2 spring onion
- 4 confit duck leg (Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 2 pepper
Nutritional Information
Calories: 699
Protein: 49g
Carbs: 46g
Fat: 36g
Korean-Style Shredded Duck with Pickled Veg, Quinoa Salad & Peanuts
Who said salads are boring? Ours stars melt-in-your-mouth slow-cooked British duck, shredded and covered in a sticky 'n fiery gochujang sauce. Serve it over a bed of fluffy quinoa and a medley of vibrant veg, tossed in a moreish orange & miso dressing. Finish with a sprinkle of crunchy peanuts for the perfect bite.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a large bowl, a medium bowl, a peeler or julienne peeler & a sieve
Oven time
- Place the duck and all its juices into the large baking dish. Season with salt and pepper. Roast for 5 mins
- Thinly slice the peppers. After 5 mins, place the pepper alongside the duck and season with a pinch of salt and pepper. Roast together for a further 18-20 mins, until golden and piping hot
Pickle the veg
- Meanwhile, peel the carrots into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Trim and finely slice the cabbage. Roughly chop the coriander
- To the large bowl, add the carrot, cabbage and coriander. Squeeze in the juice from the lime and season with salt. Set aside
Prep the rest
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Thinly slice the spring onion. Roughly chop the peanuts
- In the medium bowl, combine the gochujang and maple syrup
Shred the duck
- When ready shred the duck with two forks, discarding the bones, then add to the gochujang sauce and stir to coat
- Add the quinoa and roasted pepper to the pickled veg bowl with half the orange miso dressing. Season with salt and pepper. Toss to combine
Finish & plate up
- Serve the quinoa salad between plates. Top with the gochujang duck. Drizzle over the remaining dressing
- Scatter over the spring onion and peanuts
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