Donburi Bowl with Duck

A Donburi bowl with duck has to be one of my favourite dishes when I visit Wagamama's but I can still have this dish at home. Best of all there's absolutely nothing difficult about it!

Duck legs are slow cooked until tender and melting then mixed with onions and carrots in a rich teriyaki sauce and served with broccoli, cucumber and spring onions. The whole lot is topped with a fried egg and a sprinkling of sesame seeds.

Just grab some chop sticks, or a fork for speed and get stuck in!

What are the ingredients?

I am using duck legs for this dish as opposed to breast as in this dish the duck is shredded. Legs are much cheaper than the breast, which is best served pink and sliced thinly. You could use duck breast if you prefer to pan fry it.

I've swapped the sweet potato in the original dish for tender stem broccoli but that is just my preference due to cooking time.

The dish needs teriyaki sauce, either homemade or straight from a bottle.

Other than that, you don't need any special spices.

How to make the donburi bowl.

Start by cooking the duck legs. This does take some time so I normally cook double the amount I need and freeze the leftovers, shredded, in a container so that I just need to thaw the meat and I can have a donburi in minutes.

Wipe the duck legs dry with kitchen paper and place in a deep sided roasting dish. Prick them all over with a carving fork or a skewer and sprinkle them with salt. Cover the dish with foil and roast at 160 C/310 F/Gas 2.5 for 2 hours.

In the meantime prepare the vegetables. Cut the carrots into julienne strips and finely slice the red onion.

Next prepare the cucumber. I find that cutting cucumbers length ways means that you get strips of watery seeds so I prefer to remove them first.

My tool of choice for this is little scoop used for hulling strawberries, but a grapefruit spoon or teaspoon works just as well.

Cut the cucumber into julienne strips and finely slice the spring onions diagonally.

When the duck has finished the cooking time use a fork to check that it is completely tender. Drain off all the fat. I keep it in a plastic container in the fridge. You will get amazing crispy and tasty roast potatoes if you use duck fat.

Use two forks to pull the meat off the bones and shred it.

Heat the oil in a large frying pan or wok and fry the carrots and onions for about 5 minutes until just cooked.

Put the rice on to cook. I use basmati rice, which normally takes 10 minutes.

Add the duck and teriyaki sauce to the pan for 5 minutes until hot.

Cook the broccoli while the duck is heating. I prefer to microwave it in 2 cm of water for about 4 minutes.

Heat the oil in a frying pan and fry the eggs to your liking. I do them 2 at a time.

Now it's time to plate up the duck donburi.

In individual serving bowls add a layer of rice. Put the duck mixture in one corner, the spring onions and cucumber in another , then broccoli and finally the fried eggs.

Sprinkle with sesame seeds and serve immediately.

The combination of the hot duck and rice with the cool spring onions and cucumber makes this dish lighter than you would expect. Add to that the yolk of the egg spilling over the rice and you will be in heaven!

Donburi Bowl with Duck

Amanda

Japanese bowl of rice with slow cooked teriyaki duck and vegetables

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 2 hrs 20 mins

Course Main Course

Cuisine Japanese

Servings 4

Calories 868 kcal

Ingredients

  

1x2x3x

• 4 duck legs
• 1 tbsp salt
• 280 g rice
• 1 red onion
• 160 g cucumber
• 100 g spring onions
• 160 g broccoli tenderstem
• 200 g carrots
• 200 ml teriyaki sauce
• 4 eggs
• 2 tbsp oil
• 1 tbsp black sesame seeds optional

Instructions

 

• Prick the duck legs and place them in a deep sided roasting dish.

  Sprinkle with salt, cover with foil and roast at 160 c for 2 hours.
• Cut the carrots and cucumber into julienne strips, finely slice the red onion and finely slice the spring onions diagonally.
• Drain the fat from the duck and shred with two forks.
• Heat 1 tbsp of oil in a wok and fry the carrots and onions for about 5 minutes until just cooked.
• Cook the rice for about 10 minutes or according to instructions and steam the broccoli for about 4 minutes until tender..
• Add the duck and teriyaki sauce to the wok and heat for 5 minutes until hot.
• Fry the eggs in the remaining oil.
• In individual serving bowls add a layer of rice then serve the duck mixturer, the spring onions and cucumber, then broccoli and finally the fried eggs.

  Sprinkle with sesame seeds and serve immediately.

Nutrition Facts

Donburi Bowl with Duck

Amount Per Serving

Calories 868 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 7g44%

Cholesterol 360mg120%

Sodium 3970mg173%

Potassium 713mg20%

Carbohydrates 77g26%

Fiber 5g21%

Sugar 13g14%

Protein 63g126%

Vitamin A 9118IU182%

Vitamin C 49mg59%

Calcium 159mg16%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Drain the fat from the duck before shredding the meat and save it to cook roast potatoes.

Keyword donburi, duck, rice

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