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Shredded Teriyaki Duck Donburi Recipe

This Teriyaki Duck Donburi recipe is a beautiful rice bowl featuring slow-cooked duck leg served with a fried egg and bok choi.

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.

Teriyaki Duck Rice Bowl.

Duck makes a fairly regular appearance in these pages and this Teriyaki Duck recipe utilises slow cooked legs.

Much like my duck burger, the star of this rice bowl dish from Japan is slow-cooked duck leg.

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 actually pinged a private message me when she first published this a while ago. I have only just got round to giving it a play and it is superb.

Essentially a donburi is 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.

Pretty simple and for me teriyaki duck is kinda like heaven so I knew I would love this even before I started shopping for ingredients.

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.

Knock Yourself Out With Veggies!

As for the vegetables in this dish, go to town 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.

Yes I hate avocado, A real honest to goodness who hates the darling of the food blogging world I’ll just leave you with the image that Avocado comes from the word āhuacatl, it means testicle. You are welcome!

However you should definitely ignore her, she is mad bok choi is perfect in this recipe.

When I say she is mad, I mean it, she is friends with me. Ergo batshit crazy!

You can steam/roast it in the duck cooking liquid for 10 minutes whilst you are preparing the rest of your ingredients.

The leaves will be lovely and wilted and the base should have a lovely texture and be just softened enough.

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.

How To Make Teriyaki Sauce.

For me, the core ingredients of teriyaki sauce are store cupboard essentials. As a result, I never buy store bought, particularly as making it at home is so easy.

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.

Classic combinations that work on so many dishes, here it is used as a coating for slow cooked duck legs.

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!

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.
Yield: 2 Servings

Recipe for Teriyaki Duck Donburi

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours

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.

Ingredients

  • 2 Duck Legs, Skin scored
  • 125 ml Water
  • 2 Tbsp Light Soy Sauce
  • 2 Tbsp Mirin
  • 2 Tbsp Rice Wine
  • 130 g Jasmin Rice
  • 50 g Carrot
  • 2 Spring onions
  • 1 Bok Choi
  • 1 Tbsp Sesame Seeds
  • 2 Eggs
  • Salt, For rice
  • 1/2 tsp Sesame oil

Instructions

  1. Heat your oven to 180˚C or 350˚F.
  2. Mix together the soy sauce, mirin, water and rice wine.
  3. Cook your rice as per the instructions and time it so the rice is cooked 10 minutes after the duck is ready to be removed from the oven.
  4. Place the duck legs in an oven proof bowl and pour over the mixture and cook in the oven for an hour and a half, basting half way through.
  5. Remove the duck legs form the oven and set aside for 10 minutes under foil.
  6. Drain of a little of the fat from the cooking juices and set aside, we will use this to fry the eggs at the end.
  7. Cut the bok choi into quarters.
  8. Place the bok choi in the pan that the duck legs have come out of, cover with foil and place in the warm oven for 10 minutes.
  9. Use a vegetable peeler to create ribbons of carrot and then slice these ribbons into thin strips.
  10. Finely slice the spring onions at 45 degree angle.
  11. Heat a dry frying pan and toast the sesame seeds and set aside.
  12. Shred your duck just before frying your eggs.
  13. Take a little of the oil from the duck legs (you can of course use any other oil) and fry your eggs in your frying pan.
  14. Dress your carrot strips and spring onions in the sesame oil.
  15. Toss the shredded duck through the pan juices that the bok choi is sat in just before serving.
  16. Finally, drain your rice when it is cooked and build.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 704Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 291mgSodium: 1625mgCarbohydrates: 82gFiber: 6gSugar: 11gProtein: 42g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Emily

Wednesday 3rd of June 2020

Can I add teriyaki source if I have it

Brian Jones

Thursday 4th of June 2020

Of course, just use it in place of the sauce that I create :) All commercial sauces are a little different though so you will just have to be careful that it does not burn or catch due to elevated sugar levels.

Bonnie

Monday 23rd of April 2018

Is that 905 calories for both serves? Or one serve?

Brian Jones

Tuesday 24th of April 2018

Hey Bonnie that is per serving, it is the same across my site, I will try and work ou a way to add that to the field.

Grace

Friday 10th of November 2017

What do I do with the water!!?

Brian Jones

Friday 10th of November 2017

Sorry, not sure how I missed that the water goes in with the sauce at the start, recipe updated :)

cakespy

Tuesday 25th of July 2017

haha on the bok choi. I'm not a huge fan either but in this dish I think I could handle it because everything looks so delicious!

Brian Jones

Friday 28th of July 2017

A seem to be incovering a secret club of bok choi haters, shicking :o ;)

Just Jo

Monday 24th of July 2017

Lol you cheeky bugger you! Bok choi is the devil's vegetable as far as I a concerned and I won't be shifted on that one ;) The photos look superb Brian and I'm delighted you enjoyed the recipe enough to put it on your blog too!

Brian Jones

Tuesday 25th of July 2017

Oh right, I am cheeky yet you call me lovely on line and everything, I'll not tolerate such slurs ;) Twas a super recipe really tasty that duck leg is fantastic, I can not confirm or deny whether we have roasted off more of it and used it as a filling for sandwiches whilst we were out and about last week :)