Donburi Bowl with Duck
This duckdonburi bowl consists of slow cooked teriyaki duck mixed with broccoli, carrotsand cucumber all topped with a fried egg.
Equipment
- wok or large frying pan / skillet
- sharp knife
- chopping board
- Aluminium foil
- small deep roasting dish
- Frying pan / skillet
Ingredients
- 4 duck legs
- 1 tablespoon 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 tablespoon oil
- 1 tablespoon 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 tablespoon 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
Calories: 868kcalCarbohydrates: 77gProtein: 63gFat: 33gSaturated Fat: 7gCholesterol: 360mgSodium: 3970mgPotassium: 713mgFiber: 5gSugar: 13gVitamin A: 9118IUVitamin C: 49mgCalcium: 159mgIron: 7mg
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