Save to your scrapbook

    Teriyaki duck with fried noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Teriyaki duck with fried noodles

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    2 x 340g packs Gressingham Duck Breasts, skin scored
    2 tsp Chinese five spice
    200g fine egg noodles
    6 tbsp Kikkoman Teriyaki Sauce With Toasted Sesame
    1 tbsp sesame oil
    2 cloves garlic, sliced
    15g ginger, peeled and grated
    235g pack Waitrose Green Pak Choi, each cut into 6, lengthways
    1 tbsp Amoy First Press Soy Sauce
    ¼ cucumber, sliced into 0.5cm batons
    2 salad onions, shredded



    1. Preheat the oven to 220°C, gas mark 7. Pat the skin of the duck breasts dry using kitchen paper, then rub with the five spice. Season both sides, then place skin-side down in a large ovenproof frying pan over a medium heat. Fry for 7 minutes. Meanwhile, bring a pan of water to the boil and cook the noodles according to the pack instructions. Drain and refresh under cold running water.

    2. When the duck skin is crispy, turn over onto the flesh side and cook for another minute. Remove from the heat and drain off the fat into a small bowl (keep this for another recipe). Add 4 tbsp teriyaki sauce to the pan, coating the duck skin, then place in the oven for 12 minutes.

    3. Heat the sesame oil in a wok over a medium heat. Add the garlic and ginger, and fry for 30 seconds. Then add the pak choi and cook for 2 minutes. Add a splash of water and increase the heat slightly. Add the remaining teriyaki sauce and the soy sauce, then the noodles. Toss for 2 minutes to heat through and coat the noodles.

    4. To serve, divide the sticky noodles and pak choi between four plates, and top with the sliced duck breasts and any cooking juices. Scatter with the cucumber and salad onion.


    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars