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Satay Duck Rice Bowl

with Garlic Butter Rice and Smacked Cucumber and Carrot Pickle

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Confit Duck Legs

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

1 unit(s)

Baby Cucumber

1 unit(s)


15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

64 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

60 grams

Peanut Butter

(Contains Peanut May contain Nuts)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

125 milliliter(s)

Boiled Water


Nutritional information

Energy (kJ)4637 kJ
Energy (kcal)1108 kcal
Fat54.2 g
of which saturates16.4 g
Carbohydrate89.8 g
of which sugars21.4 g
Protein67.8 g
Salt4.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Sheet with Baking Paper
Large Saucepan
Chopping Board
Rolling Pin
Medium Bowl
Medium Saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the confit duck legs from their packaging. Place onto a lined large baking tray, skin-side up, and season with salt and pepper.

Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, peel and grate the garlic (or use a garlic press).


Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add the garlic and stir-fry for 1 min.

Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.


Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.


In a medium bowl, combine the cider vinegar and sugar for the pickle (see pantry for amount).

Season with salt and pepper, then add the cucumber and carrot. Mix together well, then set aside.

Boil a half-full kettle.


When the duck has 5 mins remaining, add the sweet chilli, soy and boiled water (see pantry for amount) to a medium saucepan. 

Pop on medium-high heat and bring to the boil, then reduce the heat and simmer. While simmering, mix in the peanut butter until combined and smooth. Once combined, simmer until the sauce has thickened, 1 min.

Taste and season with salt and pepper if needed.

When the rice is ready, fluff up the grains with a fork.


When everything's ready, share the garlic butter rice between your serving bowls.

Top the rice with the roast duck and spoon over the satay sauce.

Serve the cucumber and carrot pickle alongside on the rice.