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.
British Duck Salad with Mango & Cashew Lime Pesto
Our succulent British duck gets dressed in bold Asian flavours. Think salty tamari, sweet mango, crunchy mangetout – and an irresistible homemade cashew, coriander and lime pesto. Courgetti keep it light and ups the veg. Crisp coriander and spring onions bring freshness.
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 mango (use half)
- 2 spring onion
- 20g cashew nuts (use half) (Nuts)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 160g mangetout (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 courgette
- 1 duck breast
Nutritional Information
Calories: 745
Protein: 48g
Carbs: 64g
Fat: 34g
Ingredients
- 1 handful of fresh coriander
- 160g mangetout
- 20g cashew nuts (Nuts)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 duck breasts
- 1 mango (use half)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 courgette
- 1 unwaxed lime
- 2 spring onion
Nutritional Information
Calories: 684
Protein: 45g
Carbs: 54g
Fat: 33g
British Duck Salad with Mango & Cashew Lime Pesto
Our succulent British duck gets dressed in bold Asian flavours. Think salty tamari, sweet mango, crunchy mangetout – and an irresistible homemade cashew, coriander and lime pesto. Courgetti keep it light and ups the veg. Crisp coriander and spring onions bring freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl & a peeler or julienne peeler
Cook the duck
- Heat the medium frying pan with 1 tbsp oil on medium-high heat
- Season the duck with salt. Once the pan is hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for another 2 mins
- Transfer to the lined baking tray, skin-side up, and bake for 20 mins, until cooked through. Leave to rest
Prep the veg & mango
- Peel the courgettes into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Thinly slice the spring onions. Peel and dice half the mango into 1cm chunks
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the cashew lime pesto
- Finely chop the coriander and add to the large bowl
- Add the cashews, 1 tbsp oil and juice from half the lime. Season with salt and pepper then mix well
Cook the mangetout
- Reheat the frying pan to medium heat. Once hot, add the mangetout and cook for 3-4 mins
- Add the tamari and cook for 2 mins, until the mangetout are cooked. Remove from the heat
Last bits & plate up
- Slice the duck against the grain
- Add the courgette ribbons, mango and mangetout to the cashew lime pesto bowl. Gently toss to combine
- Share the salad between bowls, topped with the duck and spring onion. Squeeze over the remaining lime juice
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