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Teriyaki Glazed Duck Big Bowl

Image for Teriyaki Glazed Duck Big Bowl


Yield: 24 servings

kikkoman products used:


Teriyaki Glazed Duck:
1 quart pineapple juice
1 cup Kikkoman Teriyaki Marinade & Sauce
6 pounds boneless duck breasts, skin side scored

Ginger-Chicken Broth:
2 gallons chicken stock
1 pound, 8 ounces fresh ginger root, cut into 1-inch pieces and crushed
1 cup Kikkoman Teriyaki Sauce & Marinade

Big Bowl:
3 pounds, uncooked soba (buckwheat noodles), cooked per package directions
1 pound, 8 ounces sugar snap peas, blanched
1 pound savoy cabbage, julienned
12 ounces carrots, julienned
12 ounces baby corn, quartered lengthwise
8 ounces daikon sprouts
8 ounces red bell peppers, julienned
8 ounces yellow bell peppers, julienned
8 ounces daikon radish, julienned
4 ounces green onions, thinly sliced (bias cut)
As needed carrot ribbons


To make Teriyaki Glazed Duck: In bowl, combine pineapple juice and teriyaki sauce; mix well. Place duck in non-reactive container. Add marinade; turn duck to coat. Cover and chill 4 to 6 hours. Remove duck from marinade. In sauté pan, cook duck, skin side down, over medium-low heat, until fat is rendered and skin is dark golden brown. Turn over; cook 4 to 6 minutes or to an internal temperature of 165°F. Cool; slice on a bias.

To make Ginger-Chicken Broth: In stockpot or rondo, combine chicken stock and ginger. Bring to a boil; reduce heat and simmer 1 hour. Remove ginger; stir in teriyaki sauce. (Yield: about 2 gallons)

For each serving, to order: Mound 6 ounces (2 cups) cooked soba in high pile in large shallow soup bowl. Arrange vegetables around noodles, placing most colorful vegetables at top. Fan 3 ounces (4 to 6 slices) cooked duck over noodles. Ladle about 10 ounces Ginger-Chicken Broth over duck and vegetables. Garnish with carrot ribbons, as desired.

Recipe created by Paul Epstein, Paris Hotel, Las Vegas, NV


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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