Grilled Jurgielewicz Duck Breast Donburi Recipe

Rinse the rice under cold water until the water runs mostly clear to remove surface starch (about 3–4 rinses). Drain well.

Combine the rinsed rice and 360 ml water in a rice cooker or a medium saucepan. If using a saucepan, bring to a simmer over medium heat, cover, reduce to low and cook for 12–14 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes.

While rice rests, mix rice vinegar, sugar and salt until dissolved. Gently fold this seasoning into the cooked rice with a rice paddle or spatula. Keep warm and set aside.

Pat duck breasts very dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, cutting only through the fat (do not cut into the meat). This helps render fat and crisp the skin.

In a bowl, whisk together 3 tbs soy sauce, 2 tbs mirin, 1 tbs brown sugar, grated ginger, minced garlic, 1 tsp sesame oil, 1 tsp rice vinegar and 1/2 tsp black pepper to make the marinade.

Place duck breasts skin-side up in a shallow dish or zip-top bag. Pour half the marinade (reserve the other half for glazing) over the duck, turning to coat. Marinate in the refrigerator 30–60 minutes. Remove from fridge 20 minutes before cooking to take the chill off.

In a small bowl, whisk together 1 tbs hoisin, 1 tbs soy sauce, 1 tbs mirin and 1/2 tbs brown sugar until smooth.

In a separate small cup, mix 1/2 tsp cornstarch with 2 tbs water to make a slurry. Put the hoisin mixture in a small saucepan over low heat, stir in the slurry and simmer gently for 1–2 minutes until slightly thickened. Remove from heat and set aside. (This is the glaze; you will brush some on the duck near the end of cooking and reserve some for serving.)

Preheat a heavy skillet or cast-iron pan over medium-low heat. Add 1 tsp neutral oil and swirl to coat. Place duck breasts skin-side down in the cold pan (skin should sizzle gently).

Render the fat slowly: cook skin-side down for 8–12 minutes, spooning off excess fat as it accumulates, until skin is deep golden-brown and most fat is rendered. If large flare-ups occur, reduce heat slightly and add 1–2 tbs water to control browning.

Flip the duck breasts and increase heat to medium. Cook for 3–5 minutes for medium-rare (internal temperature ~55–58°C / 130–136°F) or longer to desired doneness. During the last 1–2 minutes brush the reserved marinade and then the prepared glaze on the tops to caramelize slightly — tilt the pan and spoon glaze over the meat, but avoid burning the sugar.

Remove duck to a cutting board and let rest 6–8 minutes to allow juices to redistribute. Reserve any pan juices and remaining glaze for finishing the bowls.

If using soft-boiled eggs: bring water to a simmer, carefully lower eggs and cook 6 minutes for jammy yolks. Transfer to ice bath 2–3 minutes, peel and halve.

Divide seasoned rice between two bowls. Arrange a handful of baby spinach or mizuna (if using) on top of the rice on one side of each bowl.

Slice each rested duck breast thinly against the grain. Fan 4–6 slices over the rice in each bowl. Spoon any reserved pan juices and a little of the prepared glaze over the sliced duck and rice.

Add halved soft-boiled egg to each bowl. Scatter sliced scallions, pickled ginger, toasted sesame seeds and nori strips over the top. Serve immediately.