Teriyaki Duck & Soba

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Product name: Food Passport: Hainanese Chicken Rice
Description: If you live in Singapore, you can have Hainanese Chicken Rice anytime and anywhere. This delicious dish fits the definition of comfort food perfectly: Accessible - Simple - Cheap - Delicious. I have such passion for this dish not only because of its flavourful rice and succulent chicken pieces...
Type: Dinner
Food Passport: Hainanese Chicken Rice
Time to prepare the recipe: 15 minutes
Time to cook: 50 minutes
Duration: 65 minutes
Ingredients: ,

I have shared with you how easy it is to make homemade Teriyaki sauce. Today, I am going to introduce you to a recipe that really defines how versatile Teriyaki sauce can be. And it is my recipe for Teriyaki Duck & Soba.

Using Duck Breast with Teriyaki sauce may seem weird to you. But you soon will be amazed by how magical these two components work together. After trying this recipe you might never go back to Teriyaki Chicken ever again haha.

It is also very quick to cook. Just under 30 minutes, you will have a sumptuous meal yet very profound in flavour.


Teriyaki Duck & Soba

Serving 2 people

Prep time Cook time
10 mins 15 mins


Duck breast: 2
Soba noodle (dry): 180gm
Ginger: 2 slices
Garlic: 2 cloves
Carrot: 1
Teriyaki sauce (recipe here)


1. Pat dry the duck breasts, score the skin in a cross-hatch pattern. Remember not to cut too deep, you just want the knife to land on the skin not the meat.

2. Season both side of the duck breasts with salt and pepper. Place the duck breasts skin side down in a cold pan, then turn up the heat to medium high. You do not need to add oil, because this method will render all the fat of the duck and result in super crispy skin.

3. Meanwhile you can prep your carrot. Peel the carrot then shredded it, and soak in ice water.

4. While cooking the duck breasts, it will render out alot of fat. Duck fat contain a lot of flavour and it is really great for sauting vegetables or roasting potatoes. So do not waste it, keep the excess fat in a jar and store in your fridge for future usages.

5. Turn the duck breasts when the skin is crispy and golden brown. Add in 2 slices of ginger and garlic cloves. Baste the duck breast for extra crispy and flavour.

6. Cook to yours refered doneness, then remove the duck breasts from the pan, brush Teriyaki sauce over the duck breasts, so while resting it will absorb the sauce.

7. Follow the package instruction and cook the dried soba noodle.

8. Assemble the dish, then drizzle Teriyaki sauce over it, garnish with shredded carrot, charred snow pea (optional, you can use any greens you like), spring onion and toasted sesame seeds.

And your Teriyaki Duck & Soba is done! Enjoy!

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