Teriyaki Duck Donburi, a beautiful Japanese rice bowl featuring slow-cooked teriyaki duck leg served with a fried egg, rice & bok choi.
It is a really morish and simple recipe you can make your own by swapping in and out ingredients.
Teriyaki Duck Rice Bowl.
Duck makes a fairly regular appearance in these pages and this Teriyaki Duck Donburi recipe utilises slow-cooked legs.
This recipe comes from my mate Jo over at Every Nook and Cranny and it is a corker.
I’ve virtually known Jo for ages through a mutual real-world friend and her recipes are super. She pinged a private message when she first published this a while ago.
Essentially a donburi is a Japanese rice bowl, so some rice some veggies and some protein and off you go.
It’s very much the sort of dish that I would have ordered from Wagamama back in the UK.
Frequently Asked Questions
Can I make this in advance?
You can make the duck and rice in advance and do the vegetable prep, but the rest of the meal benefits from being cooked fresh.
How do I safely reheat rice?
It is actually more important to safely cool rice, once cooked it should be drained and then spread on a tray and cooled as soon as possible.
As soon as it is cool enough it should be refrigerated in a bag or tupperware box.
You can reheat rice by steaming it, microwaving it, you can even make egg fried rice from it and that would be awesome in this recipe. You should make sure that the rice is piping hot before serving.
Can I use store-bought teriyaki sauce?
Yes, of course, I usually rustle up my own sauce because I always have the ingredients at home and it is so much cheaper!
The core ingredients for a teriyaki sauce are soy sauce, mirin and some form of sugar. These ingredients are then reduced to create the desired consistency.
I often vary the amounts of each to suit the dish I am making, it is essentially sweet, sour and salty.
But I use it in this recipe on some pan-fried salmon. However, you can even go left field as I do in these teriyaki meatballs!
Rather than go through side dishes in this section, I’m going to encourage you to make stuff up as you go along!
This duck donburis is now more than a rice bowl and you should go to town and use what you have that is good fresh and in season.
I am sure Jo will be along in the comments shortly to agree with me. Apart from the bok choi, which I recently found out she hates as much as I hate avocado.
However you should definitely ignore her, she is mad bok choi is perfect in this recipe.
But you can add all sorts, cucumber, sugar snap peas, water chestnuts, baby sweetcorn, bean sprouts and mushrooms all make regular appearances in mine.
I’ve even seen the dreaded avocado served on a donburi rice bowl!
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Ovenproof dish.
- Frying pan to fry the egg.
- Kicthen foil.
- Vegetable peeler.
- Kitchen knife.
- Chopping board.
- Mixing bowls.
- Kicthen tongs.
- Weighing scales and or measuring cups and spoons.
Inspired by Wagamama, this shredded teriyaki duck donburi is a beautiful bowl of tasty goodness, slow-cooked duck leg served over rice, and a host of other goodies.
- 2 Duck Legs
- 125ml (½ Cup) Water
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 4 Tbsp Rice Wine
- 2 Tbsp Dark Brown Sugar
- 85g (1½ Cup) Long Grain White Rice
- 50g (1 small around 10-15cm or 4-6" long) Carrot
- 2 Spring onions
- 1 Large or 2 Small Bok Choi (about 250g total)
- 1 Tbsp Sesame Seeds
- 2 Eggs
- Salt (For the Rice Water and Egg)
- ½ tsp Sesame Oil
- Mix together the soy sauces, rice wine, water, and brown sugar.
- Score the skin of the duck breast and place it in an ovenproof dish.
- Pour the sauce mix over the duck and place in the oven at 180˚C or 350˚F for 90 minutes, basting the exposed duck with the sauce every 30 minutes.
- Remove the duck legs from the oven and set aside for 10-12 minutes under foil.
- Drain the fat from the cooking sauce and set aside.
- Have a pan of boiling water ready for when the duck is ready to remove.
- Season the water with a generous teaspoon of sea salt and add the rice.
- Cut the bok choi into quarters.
- Place the bok choi in the bowl dish that the duck legs have come out of, cover with foil.
- Turn the heat off on the oven and put the bok choi dish into it and allow it to sit for 10 minutes.
- Turn the heat down under the rice and simmer for 10 minutes or until the rice is slightly al dente, then drain through a fine-mesh sieve.
- Allow the rice to sit for a minute to steam dry a little then fork through to fluff up.
- Use a vegetable peeler to create ribbons of carrot.
- Slice the spring onions at 45 degree angle 2-3mm (⅛") thick.
- Shred the duck and dress with some cooking liquid before frying your eggs.
- Fry your eggs, how you prefer them, for me, it needs a crispy fringe and a runny yolk.
- Place the rice in the bottom of the bowl.
- Add the carrots followed by the duck
- Drain the bok choi and add then add the egg.
- Finally, sprinkle with sesame seeds, spring onion, and a drizzle of toasted sesame oil.
Inspired by Teriyaki Duck by Every Nook and Cranny
Amount Per Serving: Calories: 626Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 291mgSodium: 2045mgCarbohydrates: 64gFiber: 3gSugar: 13gProtein: 40g
Calorific details are provided by a third-party application and are to be used as indicative figures only.