Korean-style Duck with Brown Rice Noodles & Pickled Carrot

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	589Kcal
	518kJ	2464kJ
Fat	4.5g	22g
of which saturates	1.0g	4.7g
Carbohydrates	12g	59g
of which sugars	4.1g	19g
Protein	8.2g	39g
Salt	0.67g	3.2g
Fibre	1.3g	6.2g

Back

Prep in 10 High protein 6 plants Low sat fat

Korean-style Duck with Brown Rice Noodles & Pickled Carrot

Prep time: 10 mins

Total time: 30 mins

Cuisine: Korean

Food group: Poultry

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.

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
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