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.
Serving size
Ingredients
Ingredients
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh mint
-
100g brown rice noodles(Brown Rice Flour, Water)
- 25g honey
-
3 tbsp hoisin sauce (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- ½ tsp chilli flakes
- 80g sugar snap peas
- 1 carrot
- 1 orange
- 2 spring onion
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 duck breasts
Allergens
Contains:
Sesame, Soya, Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 132Kcal | 624Kcal |
| 551kJ | 2611kJ | |
| Fat | 4.7g | 22g |
| of which saturates | 1.1g | 5.2g |
| Carbohydrates | 14g | 66g |
| of which sugars | 5.7g | 27g |
| Protein | 8.7g | 41g |
| Salt | 0.45g | 2.1g |
| Fibre | 1.3g | 6.2g |
Ingredients
Ingredients
- 1 handful of fresh mint (use half)
- 1 orange (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
-
100g brown rice noodles (use half)(Brown Rice Flour, Water)
- 0.5 tsp chilli flakes (use half)
- 1 carrot (use half)
- 1 duck breast
- 1 tbsp sesame oil (use half) (Sesame)
- 80g sugar snap peas (use half)
- 25g honey (use half)
- 2 spring onion
-
3 tbsp hoisin sauce (use half) (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
Allergens
Contains:
Sesame, Soya, Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 129Kcal | 627Kcal |
| 538kJ | 2625kJ | |
| Fat | 4.5g | 22g |
| of which saturates | 1.1g | 5.2g |
| Carbohydrates | 14g | 67g |
| of which sugars | 5.6g | 28g |
| Protein | 8.5g | 41g |
| Salt | 0.43g | 2.1g |
| Fibre | 1.3g | 6.2g |
High protein
6 plants
Low sat fat
Pan-roasted Duck Breast with Hoisin Brown Rice Noodles, Fresh Orange & Peanuts
Succulent British duck is the star of this noodle stir-fry - combing sweet, sticky and spicy flavours. Toss brown rice noodles with hoisin sauce and chilli flakes. Sizzle up some sugar snap peas, carrot ribbons and juicy orange pieces. Sprinkle with fresh mint and roasted peanuts for crunch!
Cooking Instructions
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 medium frying pan, a medium saucepan, a small bowl, a grater, a sieve & peeler
Cook the duck
- Heat the medium frying pan on medium-high heat
- Season the duck with salt. Once the pan is hot, add the duck, skin-side down, and cook for 4 mins, until crispy
- Flip and cook for 2 mins on the other side, then transfer to the lined baking tray (skin-side up)
- Roast for 21 mins, until cooked through. Remove, cover with foil and leave to rest
Prep time
- Roughly chop the peanuts. Slice the spring onions into 2cm pieces. Zest the orange. Peel the carrot into ribbons
- With a small knife, peel and remove the pith from the orange. Carefully cut out the segments, then squeeze the remaining juice from the membrane into the small bowl
Make the sauce
- Reheat the empty frying pan on medium-high heat. Once hot, add the peanuts and spring onion and cook for 2-3 mins, until golden
- Add the sugar snap peas and chilli flakes (for those who'd like the heat), and cook for 2 mins. Stir in the hoisin, honey, orange juice and zest. Simmer for 2-3 mins, until the sauce thickens slightly
Time to noodle
- Bring the medium saucepan filled with salted hot water to a boil
- Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Pick the mint leaves from the stalks and roughly chop
Last bits & plate up
- Add the carrot, cooked noodles and orange segments to the frying pan. Toss to combine
- Add a splash of water to loosen the sauce, if necessary. Season with salt, then stir in half the mint
- Thinly slice the duck against the grain
- Share the noodles between bowls, topped with the duck. Drizzle over the sesame oil. Garnish with the remaining mint
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