Honey Glazed Duck with Wide Brown Rice Noodles, Mango & Cashew Satay Sauce

Serving size

1 person 2 people 4 people

Ingredients

80g mangetout
1 handful of fresh coriander
1 midi cucumber
1 shallot
1 unwaxed lime
25g honey
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
30g smooth cashew butter (Nuts, Peanuts)

(Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
100g wide brown rice noodles

(brown rice flour (84%), water)
2 duck breasts
1 mango

Allergens

Contains: Soya, Nuts

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	642Kcal
	508kJ	2688kJ
Fat	4.4g	23g
of which saturates	1.0g	5.4g
Carbohydrates	13g	67g
of which sugars	5.0g	26g
Protein	8.0g	43g
Salt	0.4g	2.1g
Fibre	1.0g	5.4g

Ingredients

15ml hot honey (use half)

(honey, chilli extract)
1 shallot (use half)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 midi cucumber (use half)
30g smooth cashew butter (use half) (Nuts, Peanuts)

(Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
100g wide brown rice noodles (use half)

(brown rice flour (84%), water)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
1 mango (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 duck breast

Allergens

Contains: Soya, Nuts

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	615Kcal
	534kJ	2575kJ
Fat	4.8g	23g
of which saturates	1.1g	5.4g
Carbohydrates	13g	61g
of which sugars	4.3g	21g
Protein	8.5g	41g
Salt	0.44g	2.1g
Fibre	0.9g	4.3g

Back

High protein 5 plants Low sat fat

Honey Glazed Duck with Wide Brown Rice Noodles, Mango & Cashew Satay Sauce

Prep time: 20 mins

Total time: 35 mins

Cuisine: Australian

Food group: Poultry

Our succulent British duck gets dressed in bold Asian flavours. Think salty tamari, sweet mango, crunchy mangetout – and an irresistible homemade cashew satay sauce with a hit of lime and chilli. Fragrant coriander and crisp cucumber bring the freshness.

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
Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a large bowl, a sieve & a measuring jug

Fry the duck

Heat the medium frying pan with 1 tsp 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 roast for 18 mins

Make the sauce & cook the noodles

In the measuring jug, combine the cashew butter with 40ml hot water (20ml for 1 person) and mix until smooth. Add the tamari, half the chilli paste (use less for less heat), half the honey and the juice of half the lime. Season with a pinch of salt and pepper. Add a splash of water if it's too thick
Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water and allow to drain

Prep & glaze the duck

Peel the shallot, keeping it whole, then thinly slice into rings and add to the large bowl with the juice of the remaining lime and a pinch of salt. Set aside to pickle
Peel and dice the mango into 1cm chunks. Slice the cucumber into 1cm half-moons. Finely chop the coriander
After 18 mins, add the remaining honey and remaining chilli paste (for those who like the heat) to the duck and turn to coat. Roast for a further 3 mins, until the duck is sticky and cooked through. Allow to rest for a few mins

Cook the mangetout

Meanwhile, reheat the frying pan to medium-high heat. Once hot, add the mangetout and cook for 3-4 mins, until charred and soft. Season with salt and pepper. Remove from the heat and allow to cook for a few mins
When everything is ready, add the mango, cucumber, mangetout, noodles and half the coriander to the shallot with three-quarters of the satay dressing and toss to combine. Season to taste

Last bits & plate up

Slice the duck against the grain
Share the salad between bowls, topped with the duck and reserved spring onion and coriander. Drizzle with the remaining dressing and squeeze over the remaining lime juice