Duck Donburi Rice Bowl
with Sesame Carrot Salad and Stir-Fried Mangetout
Inspired by some of the world's most popular street food, this tasty Duck Donburi Rice Bowl is perfect for a casual sharing-style dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Confit Duck Legs
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
(Contains Cereals containing gluten, Soya)
Not included in your delivery
Water for the Rice
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger (see ingredients for amount). TIP: Use a teaspoon to easily scrape away the peel.
Cut the lime into wedges.
In a medium bowl, combine half the sesame seeds with the sesame oil, half the ginger and a squeeze of lime juice from a lime wedge. Season with salt and pepper, then mix well.
Add the carrot ribbons to the bowl and toss to coat, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mangetout and season with salt and pepper. Stir-fry until almost tender, 2 mins.
Add the garlic and remaining ginger to the pan and stir-fry for 1 min more, then remove from the heat and cover to keep warm.
Meanwhile, once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.
In a small saucepan, add the soy sauce, miso paste, ketjap manis, honey and water for the sauce (see pantry for amount). Pop on medium heat, then bring to a simmer and stir until thickened, 1-2 mins.
Once thickened, stir through the shredded duck.
When ready, fluff up the rice with a fork and share between your bowls. Top with the duck and sauce, carrot salad and mangetout.
Sprinkle over the remaining sesame seeds and serve with any remaining lime wedges for squeezing over.