Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
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 [ For 4 to 6 people ] [ Preparation time : 12 minute – Cooking time : 58 minutes ]
- 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 whatever rice you like and cook it as per your favorite 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 halfway through.
Remove the duck legs from the oven and set aside for 10 minutes under foil.
Drain off 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 into the pan juices that the box choice is sat in just before serving.
Finally, drain your rice when it is cooked and build.