Vegetarian Duck, Ginger and Mango Rice



Ideal for a dinner party with friends.


150g Linda McCartney’s Vegetarian Shredded Duck
140g sliced red cabbage
2 carrots, cut into ribbons with a peeler
2 pak choi, roughly chopped
500g cooked brown sushi rice (or any left over rice)
1 tbsp. black sesame seed
1 ripe mango peeled, stoned and diced
100g edamame beans
A good handful of fresh Coriander, chopped

Sesame dressing:
20g ginger, peeled and grated
30g sesame oil
60g soy sauce
22g dark muscavado sugar
20g tamarind paste
Or alternatively use: 4 tbsp. hoisin, mixed with 1tbsp sesame oil.

Pickling liquor:
80g caster sugar
15g salt
125ml rice wine vinegar


Make the pickling liquor, by adding ¼ litre of boiling water to the pickling liquor ingredients and set aside to cool.

Shred the red cabbage and cover with the cooled pickling liquor repeat for the carrots. Set aside to pickle for 60 minutes.

Combine the sesame dressing ingredients together until you have a smooth sauce.

Pan fry the chopped pak choi in a little sesame oil for 2 minutes and set aside.

Pan fry the rice for 5 - 6 minutes until warmed through, adding a little water if needed to stop the rice from sticking. Add the black sesame seeds and stir through.

In a separate pan, fry the duck with 50ml of water for 7 – 8 minutes, when crispy add a third of the sauce and some chopped coriander.

Share & Print

Back To Our Kitchen