Teriyaki Duck Noodle Bowl

Food Service Search Staff

INGREDIENTS:Teriyaki Glazed Duck:
1 qt. pineapple juice
1 cup Kikkoman Teriyaki Marinade & Sauce
6 8-oz. boneless duck breast halves, skin-side scored

Ginger-Chicken Broth:
2 gallons chicken stock
1 lb., 8 oz. fresh ginger root, cut into 1 inch pieces and crushed
1 cup Kikkoman Teriyaki Sauce & Marinade

Noodle Bowl:
3 lbs. uncooked soba (buckwheat noodles), cooked per package directions
1 lb., 8 oz. sugar snap peas, blanched
1 lb. julienned savoy cabbage
12 oz. julienned carrots
12 oz. baby corn, quartered lengthwise
8 oz. daikon sprouts
8 oz. julienned red bell peppers
8 oz. julienned yellow bell peppers
8 oz. julienned daikon radish
4 oz. thinly sliced (bias cut) green onions DIRECTIONS:To make duck: In a bowl combine pineapple juice and teriyaki sauce; mix well. Place duck in non-reactive container. Add marinade; turn duck to coat. Cover and chill 4-6 hours. In saute pan, place duck, skin side down, over medium-low heat; cook to render fat and until skin is dark golden brown. Turn over; cook 4-6 minutes or to an internal temperature of 165°F. Cool; slice on bias.

To make broth: In stockpot or rondo, combine chicken stock and ginger. Bring to a boil; reduce heat and simmer 1 hour. Remove ginger; stir in teriyaki sauce. For each serving: Mound 6 oz. (2 cups) cooked Soba in soup bowl. Arrange vegetables around noodles. Fan 4-6 slices cooked duck over noodles. Ladle 10 oz. Ginger-Chicken Broth over duck and vegetables. SERVINGS:24 servings From:Chef Paul Epstein, Paris, Las Vegas PHOTO CREDIT:Photo Credit: KIKKOMAN