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Satay Duck Rice Bowl

with Spring Onion Rice and Pickled Cucumber Salad

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 Time35 minutes
Cooking time30 minutes


serving amount

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

2 unit(s)

Confit Duck Legs

1 unit(s)

Baby Cucumber

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

1 pinch

Chilli Flakes

1 unit(s)

Spring Onion

60 grams

Peanut Butter

(Contains Peanut May contain Nuts)

64 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

125 milliliter(s)

Boiled Water


Nutritional information

Energy (kJ)4553 kJ
Energy (kcal)1088 kcal
Fat54 g
of which saturates16.3 g
Carbohydrate85.1 g
of which sugars16.7 g
Protein67.7 g
Salt4.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Baking Tray
Medium Bowl
Medium Saucepan



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

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, remove the confit duck legs from their packaging. Place onto a lined 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, trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.


In a medium bowl, combine the cider vinegar, chilli flakes (add less if you'd prefer things milder) and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber. Mix together well, then set aside.

Trim and thinly slice the spring onion.

Boil a half-full kettle.


When the duck has 5 mins of roasting time remaining, pop a medium saucepan on medium-high heat and mix in the peanut butter, sweet chilli, soy and boiled water (see pantry). Mix well until combined and smooth.

Bring to a boil then reduce the heat and simmer, 1-2 mins. Season with salt and pepper.

When the rice is ready, fluff up the grains with a fork and stir through the spring onion.


When everything's ready, share the spring onion rice between your serving bowls.

Top the rice with the pickled cucumber salad and roast duck. Spoon the satay sauce over the duck.