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.
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Duck & Nectarine Salad with Brown Rice Noodles & Sesame Ginger Dressing
A sweet n' savoury Asian-style noodle salad. Starring succulent British duck breast and sweet nectarines. Toss in crunchy sugar snap peas, cooling cucumber and mint to pack in the freshness. A zingy tamari, ginger and sesame oil dressing brings everything together. Finish with fresh-cut chillies for heat.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint
- 1 unwaxed lime
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp sesame oil (Sesame)
- 1 chilli
- 4cm fresh ginger (use half)
- 1 nectarine
- 1 midi cucumber
- 80g sugar snap peas
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 duck breasts
Nutritional Information
Calories: 609
Protein: 41g
Carbs: 59g
Fat: 25g
Ingredients
- 1 nectarine (use half)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 midi cucumber (use half)
- 1 handful of fresh mint (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 duck breast
- 25g honey (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 unwaxed lime (use half)
- 4cm fresh ginger (use a quarter)
- 80g sugar snap peas (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 789
Protein: 45g
Carbs: 96g
Fat: 26g
Duck & Nectarine Salad with Brown Rice Noodles & Sesame Ginger Dressing
A sweet n' savoury Asian-style noodle salad. Starring succulent British duck breast and sweet nectarines. Toss in crunchy sugar snap peas, cooling cucumber and mint to pack in the freshness. A zingy tamari, ginger and sesame oil dressing brings everything together. Finish with fresh-cut chillies for heat.
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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 sieve, a grater,
Cook the duck
- Heat the medium frying pan on medium-high heat. 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
- In the final 2-3 mins, drizzle the duck with half the honey and cook for the remaining time, then leave to rest
Time to noodle
- Meanwhile, 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
Do the prep
- Halve the sugar snaps lengthways. Thinly slice the cucumber into 1/2cm half-moons. Cut the nectarine into 1cm wedges
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the sugar snaps and nectarine and cook for 2-3 mins. Remove from the heat
Make the dressing & build the salad
- Finely grate the half ginger. Deseed and finely slice the chilli
- Add the ginger and half the chilli (use less for less heat) to the large bowl, along with the sesame oil, tamari, the remaining honey and juice from the lime (or to taste). Mix to combine
- Add the nectarine, sugar snaps, cooked noodles and cucumber to the dressing bowl. Pick the mint leaves from the stalks, then tear into the salad and gently mix to combine
Plate up
- Slice the duck against the grain
- Share the noodle salad between plates, topped with the duck and remaining chilli (for those who like the heat)
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