Sticky Teriyaki Duck with Quinoa, Tenderstem Broccoli & Pickled Carrot

Serving size

1 person 2 people 4 people

Ingredients

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)
160g quinoa

(Quinoa 100%)
2 carrot
2 tbsp rice vinegar

(Rice Vinegar, Salt)
240g Tenderstem broccoli
4 tbsp teriyaki sauce (Soya)

(Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
25g honey
2 tbsp Asian paste (Soya)

(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
25g pea shoots
1 tsp sesame seeds (Sesame)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	153Kcal	678Kcal
	638kJ	2837kJ
Fat	7.1g	31g
of which saturates	1.8g	8.0g
Carbohydrates	11g	49g
of which sugars	4.8g	21g
Protein	11g	51g
Salt	0.75g	3.3g
Fibre	2.0g	8.7g

Back

High protein 5 plants

Sticky Teriyaki Duck with Quinoa, Tenderstem Broccoli & Pickled Carrot

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Poultry

Sticky, savoury, sweet. You'll heat our slow-cooked confit duck leg until fall-apart tender, with Japanese teriyaki and Asian spices. Dish up with zingy pickled carrots and tenderstem broccoli for crunchy veggies. Plus, a ginger-spiced quinoa to soak up all that delicious sauce.

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
Bring a large saucepan filled with salted water to a boil
Pull out a large baking dish, a medium bowl, a small bowl, a sieve & a grater

Roast the duck

Place the duck and all its juices into the large baking dish (skin-side up). Season with salt and pepper
Roast for 10-13 mins, basting the duck with its juices occasionally

Cook the quinoa

Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Make the pickled carrots & terysauce

Coarsely grate the carrots (peel optional)
Place the carrot into the medium bowl with the vinegar. Season with salt and mix
In the small bowl, combine the teryaki sauce, honey and Asian paste

Finish roasting

Trim the broccoli
After 10-13 mins, add the broccoli to the baking dish, alongside the duck. Drizzle with 1 tsp oil and season with salt and pepper
Pour the teriyaki sauce over the duck. Return to the oven and roast for a further 10-12 mins, until the duck is piping hot and the broccoli is soft and golden

Last bits & plate up

Return the cooked quinoa to the saucepan and stir through the ginger & garlic paste and a pinch of salt
Serve the quinoa into bowls, topped with the teriyaki duck, broccoli, pickled carrot and pea shoots
Drizzle over any remaining teriyaki sauce from the dish. Scatter over the sesame seeds