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Duck and grain salad recipe

Duck and grain salad recipe

2 ratings

This indulgent, yet easy lunch will be the envy of the office. Rich hoisin duck is tossed with Thai-inspired grains, avocado, baby spinach and Tenderstem broccoli tips. By keeping the sauce to the side and tossing together at the last minute, it keeps the salad fresh and crunchy. This recipe uses half of the ready-prepared grains and duck to make one lunch serving, so you can save the rest for another day or double up to serve two. See method

  • Serves 1
  • 15 mins to prepare and 5 mins to cook
  • 649 calories / serving


  • 50g Tenderstem broccoli tips
  • 1/2 x 250g pack Thai-inspired grains
  • 1/2 x 130g pack ready-to-eat aromatic hoisin duck kit
  • 25g baby spinach leaves, washed
  • 40g pomegranate seeds
  • ½ avocado
  • 1 lime, juiced
  • 15g seed mix, toasted
  • ¼ tsp cayenne pepper
  • 1 tsp soy sauce
  • 1 tsp sesame oil
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    35g 49%
  • Saturates

    10g 50%
  • Sugars

    16g 18%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 52.3g Protein 26.6g Fibre 12.7g


  1. Simmer the Tenderstem broccoli tips in boiling water for 3 mins. Drain and tip into a bowl with the Thai-inspired grains, duck (from half the kit), baby spinach and pomegranate seeds. Transfer to a lunchbox.
  2. Cut the avocado into chunks, cover in half of the lime juice then add to the lunchbox.
  3. Heat the seed mix, cayenne pepper and soy sauce for 1 min in a frying pan, cool and put in a small snack bag.
  4. Mix half the hoisin sauce (from half the kit) with the remaining lime juice and sesame oil; put in a lidded container. To serve, mix the grains, dressing and seeds.

Cook's tip: If you like, take an orange for a snack. Peel and segment the orange into a separate container, so there's no messy peeling at your desk.

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