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Recipe
Teriyaki Glazed Duck Big Bowl
Ingredients (Yield: 24 servings)
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
Instructions
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
