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.
Korean-style Shredded Duck with Quinoa Salad & Roasted 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
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 spring onion
- 15ml hot honey (honey, chilli extract)
- 1 pepper
- 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 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
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 red cabbage
- 1 carrot
- 80g quinoa (Quinoa 100%)
- 2 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)
Nutritional Information
Calories: 755
Protein: 50g
Carbs: 52g
Fat: 40g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 1 pepper (use half)
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 30g orange, miso and ginger dressing (use half) (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 tbsp gochujang paste (use half) (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)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 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 spring onion
- 1 red cabbage (use half)
- 80g quinoa (use half) (Quinoa 100%)
Nutritional Information
Calories: 795
Protein: 54g
Carbs: 52g
Fat: 42g
Korean-style Shredded Duck with Quinoa Salad & Roasted 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 medium saucepan filled with salted water to a boil
- Pull out a large baking dish, a large bowl, a medium bowl a sieve & a peeler or a julienne peeler
Roast the duck
- Place the duck and all its juices into the large baking dish. Season with salt and pepper
- Thinly slice the pepper and place alongside the duck. Roast both for 20-25 mins, until golden and piping hot
Prep the veg and pickle
- Meanwhile, peel the carrot into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one). Trim and thinly slice the cabbage. Thinly slice the spring onions, keeping the white and green parts separate. Halve the lime
- To the large bowl, add the carrot, cabbage and spring onion whites. Squeeze in the juice from the lime and season with salt. Set aside to pickle
Cook the quinoa & make the gochujang sauce
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- In the medium bowl, combine the gochujang and hot honey
Finish the quinoa & shred the duck
- When ready, remove the red pepper from the baking dish and add to the pickled veg bowl, along with quinoa and three-quarters of the orange miso dressing. Season with salt and pepper. Toss to combine
- Shred the duck with two forks, discarding the bones, then add to the gochujang sauce and stir to coat
Plate up
- Roughly chop the peanuts
- Share the quinoa salad between plates. Top with the gochujang duck. Drizzle over the remaining orange miso dressing
- Scatter over the peanuts and spring onion greens
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