New Grilled Duck Donburi Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain and add to a medium pot with 375 ml water. Let soak 20–30 minutes if time allows.

Bring rice to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

While rice rests, stir together rice vinegar, sugar and salt until dissolved. Gently fold into cooked rice to season and keep warm.

In a small bowl, whisk soy sauce, mirin, sake, brown sugar, gochujang, grated ginger, minced garlic and rice vinegar until combined.

Pour mixture into a small saucepan and bring to a gentle simmer over medium heat for 3–4 minutes to meld flavors and reduce slightly.

Stir cornstarch into cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes more until sauce thickens to a glossy teriyaki consistency. Remove from heat and set aside, keeping warm.

Preheat oven to 200°C (400°F). Peel (optional) and cut sweet potato into 1 cm (1/2-inch) cubes or 6–8 mm slices for quicker roast.

Toss sweet potato with 1 tsp neutral oil, a pinch of salt and pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes, turning once, until tender and lightly caramelized. Keep warm.

Peel carrots and slice into thin diagonal coins or matchsticks. Trim mangetout ends and remove strings if needed.

Heat a large skillet or wok over medium-high heat with 1 tsp neutral oil. Add carrots and stir-fry 3–4 minutes until beginning to soften.

Add mangetout, a pinch of salt and 1 tsp sesame oil. Stir-fry 1–2 minutes until mangetout are bright green and crisp-tender. If desired, add 1 tsp butter for a glossy finish. Transfer vegetables to a bowl and keep warm.

Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, taking care not to cut into the meat. Season both sides with kosher salt and ground black pepper.

Place a cold heavy skillet (cast iron or stainless steel) on the stove and lay the duck breasts skin-side down. Turn heat to medium. Cook undisturbed 6–8 minutes, allowing fat to render and skin to crisp. If smoke appears, lower heat slightly.

When skin is crisp and deeply golden, flip duck and cook 3–5 minutes for medium-rare (internal 57–60°C / 135–140°F) or longer for desired doneness. Remove duck to a cutting board and rest 6–8 minutes.

While duck rests, pour off excess fat from the pan leaving about 1 tsp. Return pan to medium heat, add 1 tbsp rice wine or stock to deglaze, scraping browned bits. Add 2–3 tbsp of the prepared spicy teriyaki sauce to warm in the pan for 30 seconds.

Slice duck breasts thinly on the bias. Brush or toss slices lightly in the warmed teriyaki to coat, reserving remaining sauce for drizzling.

Divide seasoned rice between two donburi bowls (about 3/4 cup cooked rice per serving).

Arrange roasted sweet potato cubes and stir-fried carrots and mangetout alongside rice.

Fan sliced teriyaki-coated duck over the rice. Drizzle additional spicy teriyaki sauce over the duck and vegetables to taste.

Sprinkle with toasted sesame seeds, sliced scallions, and a pinch of shichimi togarashi or red pepper flakes if you want extra heat. Add pickled ginger on the side if using.

Serve immediately while hot.