Duck Donburi Rice Bowl
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Duck Donburi Rice Bowl

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.

Cereals containing gluten

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.

Preparation Time50 minutes
Cooking time40 minutes


serving amount

1.2 unit(s)

Confit Duck Legs

150 grams

Jasmine Rice

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)


1 unit(s)


7 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

10 milliliter(s)

Sesame Oil

(Contains Sesame)

150 grams


25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Miso Paste

(Contains Soya)

25 grams

Ketjap Manis

(Contains Soya)

15 grams


Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)2680 kJ
Energy (kcal)641 kcal
Fat18.9 g
of which saturates4.3 g
Carbohydrate90 g
of which sugars20.9 g
Protein29.7 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Garlic Press
Medium Bowl


Roast the Duck

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.

Cook the Rice

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).

Prep Time

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.

Dress the Carrot Salad

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.

Bring on the Mangetout

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.

Finish and Serve

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.