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