Teriyaki Duck Donburi Recipe

Wagamama-inspired teriyaki duck leg donburi rice bowl.

Teriyaki Duck Donburi Recipe

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.

Course Main Course

Cuisine Anglo Japanese

Keyword donburi, donburi rice bowl, duck donburi, teriyaki donburi

Prep Time 15

Cook Time 1 45

Total Time 2

Servings Servings

Calories 626kcal

Author Brian Jones

Ingredients

2 Duck Legs
125 ml Water ½ Cup
2 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
4 tablespoon Rice Wine
2 tablespoon Dark Brown Sugar
85 g Long Grain White Rice 1½ Cups
1 Small Carrot 50g
2 Spring onions
2 Small Bok Choi 250g total
1 tablespoon Sesame Seeds
2 Large Eggs
Salt (For the Rice Water and Egg)
½ teaspoon Sesame Oil

Instructions

Score the skin of the duck and place it in an ovenproof dish with the garlic cloves.
Mix together the soy sauces, rice wine, water, and brown sugar.
Pour the sauce mix over the duck and place it 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.
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 and transfer to the oven (it's ok if the oven is turned off).
Cook the rice in well-salted water.
Use a vegetable peeler to create ribbons of carrot.
Slice the spring onions at 45° angle, 2-3mm (⅛") thick.
Shred the duck and dress it with some cooking liquid.
Fry your eggs, however 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 then add the egg.
Finally, sprinkle with sesame seeds, spring onion, and a drizzle of toasted sesame oil.

Video

Notes

Inspired by Teriyaki Duck by Every Nook and Cranny

Nutrition