Crispy duck teriyaki noodle salad

Impress your guests with this flavourful combination of succulent duck and tasty noodles from Ed Baines
By Ed Baines
Crispy duck teriyaki noodle salad
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus cooling time
  • Effort: medium



  • 8 tbsp teriyaki sauce
  • 4 tbsp soy sauce
  • 6 tbsp toasted sesame oil
  • 2.5 cm ginger, grated
  • grated zest and juice of 2 limes
  • 2 tsp clear honey
  • 2 duck breast, with skin

Noodle salad:

  • 2 x pkt fine rice noodles
  • 115 g fine green beans, topped and tailed
  • 20 sprigs fresh coriander
  • 4 clove garlic, finely sliced
  • 2 banana shallots, finely chopped
  • 4 spring onions, finely chopped


1. Preheat the oven to 220ºC/Gas 7.2. Miake the teriyaki dressing by mixing together teriyaki sauce, soy sauce, sesame oil, ginger, lime juice and zest and honey.3. Using a sharp knife, score 3-4 slashes across the skin-side of each duck fillet. Pour a third of the teriyaki dressing over the duck fillets, making sure it penetrates the slashes.4. Heat a lightly oiled frying pan. Add in the duck breasts and fry over medium heat until the duck is browned on both sides, around 5-10 minutes.5. Transfer the browned duck breasts to an ovenproof dish. Roast in the oven for 10 minutes, remove from oven and set aside to cool.6. Once cool slice the duck breast fillets finely. Toss the sliced duck in a tablespoon of the teriyaki dressing. Return to the oven for 2 minutes, allowing the dressing to caramalise slightly.7. Meanwhile, make the noodle salad. Following packet instructions cook the noodles until tender and drain.8. Blanch the green beans in a pan of boiling water for 1 minute; drain.9. Mix together the noodles, green beans, coriander (reserving a few for garnish), garlic, shallot and spring onion. Add in the duck slices and the remaining dressing, mixing well. Garnish with reserved coriander. Serve.

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