Teriyaki Duck, Ginger Rice and Pak Choi
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Teriyaki Duck, Ginger Rice and Pak Choi

with Pickled Radish and Sesame


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 Time
Cooking time


serving amount

150 grams

Jasmine Rice

15 grams

Ginger Puree

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

75 grams

Teriyaki Sauce

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

100 grams


15 milliliter(s)

Rice Vinegar

2 unit(s)

Confit Duck Legs


Nutritional information

Energy (kJ)3509 kJ
Energy (kcal)839 kcal
Fat30.7 g
of which saturates8.4 g
Carbohydrate80.8 g
of which sugars15 g
Protein59.3 g
Salt4.07 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

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. 


Heat a drizzle of oil in a medium saucepan with a tight-fitting lid. Once hot, add the ginger puree and season with salt. Stir-fry until fragrant, 1-2 mins.

Add the rice and toast for 1 min, then pour in the water for the rice (see pantry for amount) and bring to a 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).


While everything cooks, trim and thinly slice the radishes.

In a medium-sized bowl, add the rice vinegar, the sugar for the pickle (see pantry for amount) and stir through the radish.

Season with salt and pepper and set aside for later.


Trim the pak choi, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on high heat with a drizzle of oil. When hot, add the pak choi halves, cut side down and fry until charred, 3-4 mins.

Flip the pak choi over and fry until lightly charred, 3-4 mins. Season with salt and pepper.

Add the garlic for one min more.

Remove from the pan to a bowl and cover to keep warm. Wipe out the pan.


Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.

Return the pan to a medium-high heat. Add the teriyaki sauce and the water for the sauce (see pantry for amount) and stir through the duck. 

Cook, until the duck is piping hot. 


Fluffy up the rice with a fork, and share between your serving bowls.

Top with the teriyaki duck over one-third of the rice, the pickled radish on another third and the garlicy pak choi on the remaining third.

Sprinkle over the roasted sesame seeds.