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Crispy Duck Teriyaki Noodle Salad

Everyone will be impressed with this meaty Asian noodle stiry fry, and what's more, it's easy and quick to make. Really fresh coriander is essential to this dish so do hold out for it.


  • 2 whole free-range duck breasts

  • 2 tablespoons teriyaki sauce

  • 2 bunches of fine rice noodles (glass noodles)

  • 100g extra fine green beans

  • 20 sprigs fresh coriander, plus more to garnish

  • 2 banana shallots thinly sliced

  • 4 spring onions thinly sliced

  • For the teriyaki dressing

  • 8 tablespoons teriyaki sauce

  • 4 tablespoons soy sauce

  • 6 tablespoons sesame oil

  • 2 teaspoons clear honey

  • Juice of 2 limes

  • 4 garlic cloves thinly sliced

  • 2.5cm piece of root ginger, grated


  • 1.

    Preheat the oven to 200c. Make the dressing: mix all the liquid ingredients together, then add the sliced garlic and grated ginger. Lightly score the duck fat and spoon one-third of the dressing over the duck.

  • 2.

    Place a dry flameproof baking dish on the hob over a medium heat and seal the duck breast, fat side first, then place the baking dish in the oven and cook for 8 minutes. Remove from the oven and allow to cool. Keep the oven on. Once the duck is cool enough to handle, slice each breast into thin slices and then toss the slices in 2 more tablespoons of the teriyaki dressing. Return to the oven for a further 2 minutes to allow the dressing to caramelise slightly. Soak the noodles as per the instructions on the packet. Boil a pan of water and blanch the beans for 1 minute. Drain and add to the cooked noodles, mix in the coriander sprigs, shallots and spring onions. Add the slices of duck with the remaining dressing and mix well. Garnish with more coriander and serve.

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