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Crispy skin, tender duck inside!|Teriyaki sauce perfectly balanced!|Tastes exactly like Wagamama's version!|Kids requested weekly dinner rotation!|Restaurant quality in my kitchen!|Simpler than expected, fantastic results!|Cucumber adds perfect fresh crunch!|Spring onions make it pop!
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Featured
Duck Donburi Recipe
Master how to make authentic Wagamama-style duck donburi at home with this quick and easy recipe. Perfectly crispy duck, sweet teriyaki glaze, and fluffy rice combine for a restaurant-quality Japanese rice bowl that's ready in under 30 minutes. Perfect weeknight dinner recipe that impresses every time.
Prep
20 mins
Cook
30 mins
Serve
4
Kcal
520
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 duck breasts (about 350g total)</li><li class="ingredients-single-item">1 tbsp vegetable oil</li><li class="ingredients-single-item">400g cooked Japanese rice</li><li class="ingredients-single-item">100g mixed vegetables (carrots, snow peas, broccoli)</li><li class="ingredients-single-item">1 spring onion, finely sliced</li><li class="ingredients-single-item">1 tbsp toasted sesame seeds</li><li class="ingredients-single-item">2 tsp pickled ginger</li><li class="ingredients-single-item">For the teriyaki sauce:</li><li class="ingredients-single-item">60ml soy sauce</li><li class="ingredients-single-item">60ml mirin</li><li class="ingredients-single-item">2 tbsp sake (or dry white wine)</li><li class="ingredients-single-item">2 tbsp brown sugar</li><li class="ingredients-single-item">1 tsp fresh ginger, grated</li><li class="ingredients-single-item">1 clove garlic, minced</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by scoring the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Place the duck breasts skin-side down in a cold, non-stick frying pan. Turn the heat to medium and cook for about 8 minutes until the skin is golden brown and crispy. Turn over and cook for another 4-6 minutes for medium-rare, or longer if you prefer. Remove from the pan and let rest for 5 minutes before slicing thinly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the duck is resting, make the teriyaki sauce. Combine soy sauce, mirin, sake (or white wine), brown sugar, grated ginger, and minced garlic in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until the sauce thickens slightly and becomes glossy. It should coat the back of a spoon when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Meanwhile, blanch your mixed vegetables in boiling water for 2-3 minutes until just tender but still crisp. Drain and refresh under cold water to stop the cooking process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> To assemble the donburi, divide the cooked rice between two bowls. Arrange the sliced duck on top of the rice. Add the blanched vegetables around the duck.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Pour the warm teriyaki sauce generously over the duck and vegetables. The sauce should seep into the rice a bit, flavoring everything.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Garnish with sliced spring onions, toasted sesame seeds, and small pieces of pickled ginger. The pickled ginger adds a nice tangy contrast to the sweet teriyaki sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Serve immediately while still warm. For an authentic experience, eat with chopsticks, combining a bit of everything in each mouthful to enjoy all the flavors together.</li></ol>
FAQ for
Duck Donburi Recipe
What is the best way to score duck breast for perfect teriyaki donburi?
Score the skin in a criss-cross pattern without cutting into the meat. This allows fat to render properly, creating crispy skin while keeping the meat juicy. The pattern should be about 1cm apart for optimal results.
How do you know when teriyaki sauce has reached the right consistency?
A properly reduced teriyaki sauce should coat the back of a spoon when ready. It should be glossy and slightly thickened after 5-7 minutes of simmering, but not too thick as it will continue to thicken as it cools.
Can you make duck teriyaki donburi with frozen duck breasts?
Yes, but ensure the duck breasts are completely thawed and patted dry before cooking. This is essential for achieving crispy skin. Allow about 24 hours for thawing in the refrigerator for best results.
What's the secret to perfectly cooked duck for Japanese rice bowls?
Start with a cold pan for the duck (skin-side down) and cook slowly to render fat properly. Cook to medium-rare (internal temperature of 57°C) for optimal tenderness. Always rest the meat before slicing to maintain juiciness.
What vegetables work best in teriyaki donburi dishes?
Traditional options include carrots, snow peas, broccoli, shiitake mushrooms, and spinach. Blanch them briefly to maintain crispness and vibrant colours. The vegetables should complement the rich duck and sweet teriyaki without overpowering them.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.