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duck donburi bowl

Donburi Bowl with Duck

Amanda
Japanese bowl of rice with slow cooked teriyaki duck and vegetables
5 from 6 votes
Prep Time 20 mins
Cook Time 2 hrs 20 mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 868 kcal

Ingredients
  

  • 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.

Notes

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

Nutrition

Calories: 868kcalCarbohydrates: 77gProtein: 63gFat: 33gSaturated Fat: 7gCholesterol: 360mgSodium: 3970mgPotassium: 713mgFiber: 5gSugar: 13gVitamin A: 9118IUVitamin C: 49mgCalcium: 159mgIron: 7mg
Keyword donburi, duck, rice
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