This Teriyaki Duck Donburi recipe is a beautiful rice bowl featuring slow-cooked duck leg served with a fried egg and bok choi.

Teriyaki Duck Rice Bowl.

Duck makes a fairly regular appearance in these pages and this Teriyaki Duck recipe 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 first published this 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. It’s very much the sort of dish that I would have ordered from Wagamama back in the UK.

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 recipe.

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 a 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 as a coating for slow cooked duck legs.

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!