Zest the orange. Add this to the soy sauce, sugar, bay leaf, ginger root, mirin and the water. Bring to the boil and reduce by half over a medium heat.
Cook the soba noodles in boiling water for 3 minutes. Drain and refresh the noodles in cold water.
Slice the mushrooms. Finely dice the shallot. Pick the coriander leaves and chop. Slice the spring onions. Peel and finely chop the garlic. Dice the chilli.
Cut the excess fat from the duck and then gently score the skin without cutting into the flesh.
Heat a frying pan and sear the duck skin side first for 5-6 minutes. Drain off the fat as it melts. Turn the duck over, sear for another minute and then reduce the heat. Add a ladleful of the teriyaki sauce. Roll the duck through the teriyaki until it is glazed and firm to touch.
In a wok, sweat the shallot in ground nut oil. Once transparent, add the mushrooms, season and cook for 3 minutes. Add the garlic and chilli and then the noodles. Add a splash of soy sauce and cook for 2 minutes until the noodles are hot.
Cut the duck into slices and serve on top of the noodles. Finish with a drizzle of the teriyaki sauce and the chopped coriander.