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Duck teriyaki with soba noodles Recipe

(11 votes)

Pan-friend duck breast cooked in a teriyaki glaze served with soba noodles.

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h
  • Difficulté  Easy

Ingredients for people

  • Soba noodles : 400 g
  • Duck breast(s) : 6 whole
  • Soy sauce : 250 ml
  • Mirin : 250 ml
  • Orange(s) : 1 whole
  • Water : 100 ml
  • Fresh ginger : 30 g
  • Spring onion(s) : 4 whole
  • Button mushroom(s) : 300 g
  • Shallot(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Caster sugar : 100 g
  • Groundnut oil : 25 ml
  • Garlic clove(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Bay : 1 sprig
    Chef's tip

    «Don't add any oil to the pan when cooking the duck, simply place the duck in the pan and allow them to release their own fat.»

  • 1

    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.

  • 2

    Cook the soba noodles in boiling water for 3 minutes. Drain and refresh the noodles in cold water.

  • 3

    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.

  • 4

    Cut the excess fat from the duck and then gently score the skin without cutting into the flesh.

  • 5

    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.

  • 6

    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.

  • 7

    Cut the duck into slices and serve on top of the noodles. Finish with a drizzle of the teriyaki sauce and the chopped coriander.