Crispy duck teriyaki noodle salad

For a flavourful meal, try Ed Baines's roast duck and noodle salad, tossed with a tasty teriyaki dressing
By Ed Baines
Crispy duck teriyaki noodle salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 duck breast, free-range
  • 2 tbsp teriyaki sauce
  • 300 g rice noodles
  • 100 g extra-fine green beans
  • 20 sprigs coriander, plus more to garnish
  • 2 banana shallots, thinly sliced
  • 4 spring onions, thinly sliced

Teriyaki dressing

  • 8 tbsp teriyaki sauce
  • 4 tbsp soy sauce
  • 6 tbsp sesame oil
  • 2 tsp clear honey
  • 2 limes, juices
  • 4 clove garlic, thinly sliced
  • 2.5 cm ginger, grated


1. Preheat the oven to 200ºC/gas 6. 2. Make the teriyaki dressing. Mix together the teriyaki sauce, soy sauce, sesame oil, honey and lime juice, then add the sliced garlic and grated ginger. 3. Lightly score the duck fat and spoon one-third of the dressing over the duck fillets. 4. Place a dry, flameproof baking dish on the hob over a medium heat and seal the duck breast, skin side-down for 3-4 minutes. 5. Transfer duck in the baking dish to the oven and cook for eight minutes. 6. Remove from the oven and allow to cool. Keep the oven on. 7. Once the duck is cool enough to handle, slice each breast into thin slices. 8. Toss the slices in two more tablespoons of the teriyaki dressing. 9. Return to the oven for a further two minutes to allow the dressing to caramelise slightly. 10. Soak the noodles, following the packet instructions. 11. Bring a pan of water to the boil and blanch the green beans for one minute; drain. 12. Toss the blanched beans with the softened noodles, then mix in the coriander sprigs, shallots and spring onions. 13. Add the slices of duck with the remaining dressing and mix well. 14. Garnish with more coriander and serve.

Rate This Recipe