The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
- 80g mangetout
- 2 spring onion
- 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)
- 1 midi cucumber
- 1 unwaxed lime
-
2 confit duck leg(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
-
100g brown rice noodles(Brown Rice Flour, Water)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 151Kcal | 660Kcal |
| 630kJ | 2760kJ | |
| Fat | 6.3g | 27g |
| of which saturates | 1.7g | 7.5g |
| Carbohydrates | 13g | 57g |
| of which sugars | 4.4g | 19g |
| Protein | 11g | 47g |
| Salt | 0.79g | 3.5g |
| Fibre | 1.0g | 4.5g |
Ingredients
Ingredients
-
1 confit duck leg(Duck (97%), Garlic, Sea Salt, Bay Leaf, Cornflour, Garlic Powder, Thyme, Rosemary, Sunflower Oil, Black Pepper 240g - total weight 177.6g - edible content)
- 2 spring onion
- 1 unwaxed lime (use half)
- 80g mangetout (use half)
- 25g honey (use half)
-
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)
-
100g brown rice noodles (use half)(Brown Rice Flour, Water)
- 1 midi cucumber (use half)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 700Kcal |
| 620kJ | 2929kJ | |
| Fat | 6.3g | 30g |
| of which saturates | 1.7g | 8.2g |
| Carbohydrates | 12g | 58g |
| of which sugars | 4.2g | 20g |
| Protein | 11g | 52g |
| Salt | 0.77g | 3.6g |
| Fibre | 1.0g | 4.6g |
Prep in 10
High protein
Sticky Hoisin Duck Leg with Brown Rice Noodles & Cucumber Salad
Say hello to your new favourite dinner. Slow-cooked British duck is the star of this dish - drizzled in sticky hoisin sauce. Brown rice noodles to soak up all the flavour. Plenty of crunchy veg to bring the green. Spring onions for a bit of zing!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Pull out a medium baking dish, a medium saucepan, a medium bowl & a sieve
Get the duck on
- Place the duck and all its juices into the medium baking dish
- Roast for 15 mins
Make the cucumber salad
- Meanwhile, cut the cucumber into long matchsticks. Thinly slice the spring onions
- Add both to the medium bowl, along with the juice from the lime. Mix well and season with salt
Glaze the duck
- After 15 mins, roughly shred the duck meat from the bone. Discard the bones and return the shredded duck to the baking dish
- Pour the honey and half the hoisin sauce over the duck and toss to coat
- Return to the oven and roast for a final 8-10 mins, until the sauce thickens and the duck is piping hot
Time to noodle
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked
- In the final 2 mins of cooking, add the mangetout. Drain together, then rinse under cold water
- Return to the saucepan and add the remaining hoisin. Stir to combine
Plate up
- Share the hoisin noodles and mangetout between plates, with the cucumber salad alongside
- Top with the duck and pour over the roasting juices
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