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 Hoisin Duck with Brown Rice Noodles & Pickled Cucumber Salad
Say hello to your new favourite weeknight winner. Succulent British confit duck leg is the star of this dish - coated in sticky hoisin sauce. Brown rice noodles to up the fibre. Plenty of crunchy veg to bring the green. Spring onions for a bit of zing.
High protein
5 plants
Serving size
Ingredients
- 80g mangetout
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 6 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
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 spring onion
- 1 cucumber
- 1 head of broccoli
- 4 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)
Nutritional Information
Calories: 659
Protein: 48g
Carbs: 57g
Fat: 27g
Sticky Hoisin Duck with Brown Rice Noodles & Pickled Cucumber Salad
Say hello to your new favourite weeknight winner. Succulent British confit duck leg is the star of this dish - coated in sticky hoisin sauce. Brown rice noodles to up the fibre. 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 mark 9
- Pull out a large baking dish, a large saucepan, a medium bowl & a sieve
Roast the duck & prep
- Place the duck and all its juices into the large baking dish. Season with salt and pepper. Roast for 20 mins
- Trim the broccoli and cut into small florets
Make the pickled cucumber salad
- Cut the cucumber into matchsticks (removing the seeds)
- Thinly slice the spring onion, keeping the white and green parts separate
- Add the cucumber and spring onion whites to the medium bowl, along with the rice vinegar. Mix well and season with salt Set aside to pickle
Shred the duck & add the hoisin sauce
- After 20 mins, remove the duck from the oven and using two forks, roughly shred the meat from the bone
- Discard the bone and return the duck meat to the baking dish. Drain any excess fat from 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 5 mins, until the golden
Time to noodle
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked
- In the final 3-4 mins, add the broccoli and mangetout to the saucepan. Drain together, then add to the baking dish with the duck and toss together with the remaining hoisin sauce
- Pour in the pickling liquid from the cucumber. Season with salt and pepper
Plate up
- Serve the hoisin duck noodles into bowls, with the cucumber salad alongside
- Pour over any duck roasting juices from the baking dish and garnish with the spring onion greens
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