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Duck donburi and marinade

Duck is an iron rich source of protein and the garlic, ginger, veggies and kimchi are packed full of micronutrients, phytonutrients and pre and probiotics. A bowl of yumminess!

Ingredients

Serves 4

Marinade

  • 125ml soya sauce

  • juice from 5 ripe plums, add pulp too (or use or 75ml apple juice)

  • 3 tbsp honey

  • 1 tbsp rice wine vinegar

  • 1 tbsp sesame oil

  • 1 tsp ginger root (fresh or frozen)

  • medium head of garlic – I used a whole head but reduce to a few cloves if preferred

  • 1 tsp corn flour

  • 4 duck legs​​

Donburi ingredients

  • 4 eggs

  • 350g tender stem broccoli

  • 150g short grain brown rice

  • 2 spring onions

  • 2 carrots

  • 100g pea shoots

  • 1 tbsp sesame seeds

  • 15g fresh coriander

  • 4 tsp kimchi (optional)

Method

The duck

First preheat the oven to 180°C fan.

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Combine the soya sauce, plum juice/pulp, honey, rice wine vinegar and sesame oil. Mince the fresh ginger and garlic cloves, then add these to the marinade. Stir well to combine.

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Score the outsides of the duck legs with a sharp knife to help the marinade get in. Place on a baking tray and pour over half of the marinade, ensuring each duck leg has a good coating. Roast the legs in the pre-heated oven for 90 minutes, basting every 20-30 minutes. This step can be done in advance, and you can also use leftover shredded duck. Whilst the duck legs are roasting, prepare the rest of the ingredients for the Donburi.

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When the duck legs are ready, leave them to rest for 5 minutes, then remove them from the roasting tray. Either slice meat or pull the meat apart with two forks so it is shredded.

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Pour the remaining marinade into a small saucepan. In a separate little bowl, mix the cornflour with a little water, and then pour into the marinade. Bring to a simmer, stirring all the time, until the sauce is thick and glossy. Pour into a jug and set aside.

The bowl

Cook the rice. Short grain brown rice usually takes about 55 mins on the hob or in a rice cooker.

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Soft boil the eggs for six and a half minutes. For “jammy” soft boiled eggs: Start with room temperature eggs. Bring a pan of water to a gentle boil. Carefully lower in the eggs. Gently boil for six and half minutes. Remove and run under cold water, then peel and halve.

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Stir fry the tender stem broccoli. You may want to cut the long stems in half to speed up the process. Add a drizzle soy sauce and of sesame oil and stir fry for 4-5 minutes on high heat.

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Then peel and grate the carrots and slice the spring onions on a diagonal. The last step of preparation is to chop the coriander and wash the pea shoots.
 

To assemble the Donburi, place portions of rice, pea shoots, carrots and broccoli in a bowl for each person. In each bowl, place some sliced/shredded duck and two egg halves on top. Then sprinkle with sesame seeds, spring onions and coriander.
 

Serve with the jug of the sauce and kimchi on the table for everyone to add their own

 

Adapted from Lucinda’s recipe at Nature Doc

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