HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDuck Donburi Rice Bowl & Pickled Radishes,
Duck Donburi Rice Bowl & Pickled Radishes,

Duck Donburi Rice Bowl & Pickled Radishes,

with Sesame Carrot Salad and Stir Fried Mangetout

Street Food
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We love good Duck Donburi Rice Bowl & Pickled Radishes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SesameCereals containing GlutenSoya

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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Confit Duck Leg

150 grams

Jasmine Rice

1 pack(s)


1 unit(s)


1 clove

Garlic Clove

½ unit(s)


1 unit(s)


1 sachet

Rice Vinegar

½ pot(s)

Sesame Seeds


½ sachet

Sesame Oil


1 pack(s)


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Miso Paste


1 unit(s)

Ketjap Manis


1 sachet


Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3238 kJ
Energy (kcal)774 kcal
Fat27.0 g
of which saturates6.0 g
Carbohydrate92 g
of which sugars26.0 g
Protein43 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Small Bowl
Frying Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the confit duck legs from their packaging and place on a baking tray skin-side up. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. 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).


Trim and thinly slice the radishes. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger (see ingredients for amount). Cut the lime into wedges. In a small bowl mix together the rice vinegar, sugar (see ingredients for amount) and a pinch of salt. Add the radishes, mix well and set aside.


Heat a large frying pan over medium heat (no oil). Add the sesame seeds and toast until they are lightly golden - 1-2 mins. Stir frequently. TIP: Watch them like a hawk as they can burn easily. Pop half the sesame seeds into a medium bowl and the other half into a small bowl. Add the sesame oil, half the ginger and a squeeze of lime juice to the sesame seeds in the medium bowl, season with salt and pepper and mix together. Add the carrot ribbons and mix well to coat then set aside.


Heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the mangetout, season with salt and pepper and stir-fry until starting to brown, 2 mins. Add the remaining ginger and garlic and stir fry for a more minute. Remove from the heat and cover to keep warm. Meanwhile, once ready, remove the duck from the oven and use two forks to pull the meat off the bone. Discard the bone.


Pop the soy sauce, miso paste, ketjap manis and honey into a saucepan with the water (see ingredients for amount) over medium heat. Bring to a simmer and stir until thickened, 1-2 mins. Add the duck and stir through the sauce. Divide the rice between bowls, top with the duck and its sauce, pickled radishes, sesame carrots and the mangetout. Scatter over the remaining sesame seeds and serve with any remaining lime wedges for squeezing over. Enjoy!