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.
Shredded Teriyaki Duck Donburi.
Duck makes a fairly regular appearance in these pages and this Shredded Teriyaki Duck Donburi 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 made this recipe 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.
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.
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 teriyaki duck donburi. 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.
How To Make Teriyaki Sauce…
For me the core ingredients of teriyaki sauce are store cupboard essentials. As 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 to slow cook duck legs for this donburi recipe. 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!
Shredded Teriyaki Duck Donburi
- 2 Duck Legs Skin scored
- 125 ml Water
- 2 Tbsp Light Soy Sauce
- 2 Tbsp Mirin
- 2 Tbsp Rice Wine
- 130 g Jasmin Rice In reality use what ever rice you like and cook it as per your favourite method
- 50 g Carrot Use a vegetable peeler to create ribbons, then slice these ribbons into thin strips
- 2 Spring onions Finely sliced on an angle
- 1 Bok Choi Cut into quarters
- 1 Tbsp Sesame Seeds
- 2 Eggs
- Salt For rice
- 1/2 tsp Sesame oil
- Heat your oven to 180˚C.
- Mix together the soy sauce, mirin, water and rice wine.
- 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.
- 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.
- Remove the duck legs form the oven and set aside for 10 minutes under foil.
- 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.
- 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.
- Heat a dry frying pan and toast the sesame seeds and set aside.
- Shred your duck just before frying your eggs.
- 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.
- Dress your carrot strips and spring onions in the sesame oil and toss the shredded chicken through the pan juices that the box choi is sat in just before serving.
- Finally drain your rice when it is cooked and build.