Shredded Teriyaki Duck Donburi

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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.

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.

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

If you liked this recipe, you should like this one too!  Chinese Pork Tenderloin with Plums

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 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!

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.
5 from 5 votes
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
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
 

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.

Course: Main Course
Cuisine: Japanese
Keyword: Asian Food, Dinner for two, Duck Legs, Duck Recipe, Fakeaways
Servings: 2
Calories: 905 kcal
Author: Brian Jones
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 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
Instructions
  1. Heat your oven to 180˚C.

  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. 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.

  8. Heat a dry frying pan and toast the sesame seeds and set aside.

  9. Shred your duck just before frying your eggs.

  10. 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.

  11. 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.

  12. Finally drain your rice when it is cooked and build.

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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. #duck #ducrecipe #ricebowl #dinnerfortwo #teriyaki #recipeideas #recipeoftheday #recipes
2018-06-13T07:31:56+00:00

20 Comments

  1. Bonnie April 23, 2018 at 8:14 pm - Reply

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

    • Brian Jones April 24, 2018 at 6:52 am - Reply

      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.

  2. Grace November 10, 2017 at 5:40 pm - Reply

    What do I do with the water!!?

    • Brian Jones November 10, 2017 at 6:16 pm - Reply

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

  3. cakespy July 25, 2017 at 11:43 am - Reply

    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 July 28, 2017 at 4:58 am - Reply

      A seem to be incovering a secret club of bok choi haters, shicking 😮 😉

  4. Just Jo July 24, 2017 at 7:26 pm - Reply

    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 July 25, 2017 at 3:58 am - Reply

      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 🙂

  5. Kavey Favelle July 21, 2017 at 2:36 pm - Reply

    I love donburi, I love teriyaki and I love duck so this recipe seems to be calling to me! And of course, that gorgeous fried egg on top seals the deal!

  6. I love duck, and I love donburi…so I can’t believe that I haven’t tried a DUCK DONBURI! Your avocado-bok-choy feud with Jo cracks me up. I guess I’m lucky: I like both. I’m with you: I think bok choy would be delicious in this dish.

  7. Jeni @ Coquette Kitchen July 21, 2017 at 12:45 pm - Reply

    OMG this looks SO good! That sunny egg on top! And the bok choy. Also, teriyaki anything is YUM 🙂

    • Brian Jones July 25, 2017 at 3:55 am - Reply

      Thank you, I could not agree more about teriyaki 🙂

  8. Kate | Veggie Desserts July 21, 2017 at 9:18 am - Reply

    I really don’t know why I don’t make my own Teriyaki sauce. I had no idea it would be so easy. Thank you!

  9. [email protected] July 21, 2017 at 6:29 am - Reply

    Love your take on Jo’s recipe ( I agree she is fab). I love bowl food so easy to eat, this looks so yummy definitely one to try.

    • Brian Jones July 25, 2017 at 3:53 am - Reply

      Very much not my usual approach but it is fun to cook in different ways and this was super super tasty, I’m down with duck any day of the week.

  10. christina July 21, 2017 at 5:36 am - Reply

    How lovely to have an online foodie friendship with Jo! This dish doesn’t just look wonderful, it sounds that way, too! Thanks for sharing!

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