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 Duck with Brown Rice Noodles & Pickled Carrot
We think you'll our take on bibimguksu, a vibrant Korean noodle salad, packed with the flavours you love. We are talking, golden pan-roasted duck breast, crunchy pickled carrot, cooling cucumber and fragrant spiced cabbage. Brown rice noodles, coated in fiery gochujang, up the fibre. Finish with a sprinkle of sesame seeds and spring onions, for the perfect bite.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp sesame oil (Sesame)
- 8 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 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 unwaxed lime
- 2 spring onion
- 1 savoy cabbage
- 1 cucumber
- 2 carrot
- 2 tsp sesame seeds (Sesame)
- 4 duck breasts
Nutritional Information
Calories: 589
Protein: 39g
Carbs: 59g
Fat: 22g
Korean-style Duck with Brown Rice Noodles & Pickled Carrot
We think you'll our take on bibimguksu, a vibrant Korean noodle salad, packed with the flavours you love. We are talking, golden pan-roasted duck breast, crunchy pickled carrot, cooling cucumber and fragrant spiced cabbage. Brown rice noodles, coated in fiery gochujang, up the fibre. Finish with a sprinkle of sesame seeds and spring onions, for the perfect bite.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large saucepan, a medium bowl, a small bowl, a grater & a sieve
Get the duck on
- Heat the large frying pan on medium-high heat
- Season the duck with salt. Once hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for 2 mins
- Transfer to the lined baking tray, skin-side up, and bake for 21 mins, until cooked through
Do the prep
- Meanwhile, coarsely grate the carrots (peel optional). Thinly slice the cucumber into 1/2cm half-moons. Thinly slice the cabbage and spring onions. Halve the lime
- Mix the carrot and rice vinegar together in the medium bowl. Season with salt and pepper and leave to pickle
- In the small bowl, combine the gochujang paste, sesame oil, juice from the lime and 2 tbsp water. Set aside
Cook the noodles & cabbage
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then return to the saucepan and mix with half the gochujang sauce
- Meanwhile, reheat the frying pan on medium-high heat. Once hot, add the cabbage and cook for 1-2 mins. Add 1 tbsp water and the Asian paste and steam for 2-3 mins, until the cabbage has softened
Plate up
- Slice the duck against the grain
- Serve the noodles into bowls, with the pickled carrot, cucumber and cabbage alongside. Top with the sliced duck. Drizzle over the remaining gochujang sauce. Scatter over the sesame seeds and spring onion
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.