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.
Sticky British Hoisin Duck Noodles with 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!
Prep in 10
High protein
Serving size
Ingredients
- 100g brown rice noodles (Brown Rice Flour, Water)
- 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)
- 1 unwaxed lime
- 1 midi cucumber
- 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)
- 25g honey
- 2 spring onion
- 80g mangetout
Nutritional Information
Calories: 660
Protein: 47g
Carbs: 57g
Fat: 27g
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)
Nutritional Information
Calories: 700
Protein: 52g
Carbs: 58g
Fat: 30g
Sticky British Hoisin Duck Noodles with 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!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Pull out a medium baking dish, a medium bowl, a medium saucepan & a sieve
Get the duck on
- Place the duck and all its juices into the medium baking dish
- Roast for 15 mins
Meanwhile, make the cucumber salad
- 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
- Once the duck has roasted for 15 mins, roughly shred the 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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