Duck Donburi (Japanese duck rice bowl) 🦆

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🇯🇵 𝗗𝗨𝗖𝗞 𝗗𝗢𝗡𝗕𝗨𝗥𝗜 (𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗱𝘂𝗰𝗸 𝗿𝗶𝗰𝗲 𝗯𝗼𝘄𝗹)

Here’s my non-traditional take on Steak Donburi. This is definitely one of the most luxurious things I’ve made 😂 Also my first attempt at cooking duck breast. You can imagine how nervous I felt when cutting a slice of the meat and the joy I felt when it revealed a perfect medium rare! Hopefully this will be a gateway to let me try recipes I’ve been avoiding for so long this 2023 😂

𝗥𝗘𝗖𝗜𝗣𝗘 👇🏼

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

Sushi rice/vinegar:
1/2 cup Rice vinegar
1/4 cup Mirin
4 tbsp Sugar
1 tsp Salt
2 cups Japanese short grain rice

Pan seared duck breast:
Duck breast (Duck margaret)
Salt & pepper

Donburi Sauce:
Onion leeks
¼ sheet Kombu Kelp
1 tbsp Sake
¼ cup Mirin
Soy sauce
¼ cup Sugar
1 tbsp Dashi powder

Cured egg yolk:
Eggs
Equal parts Sake & Mirin

Toppings:
Ikura (Salmon Roe)

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
Cook about 2 cups of Japanese rice. Mix together ingredients listed for vinegar making sure it’s well dissolved. While the rice is still hot, pour over sushi rice vinegar, mix well, cover and set aside
In a saucepan, combine leeks, Kombu kelp, Sake, Mirin, Soy sauce, Sugar and Dashi powder. Simmer until slightly thickened and set aside.
To make cured egg yolk, simply add equal parts soy sauce and mirin. Marinate for at least 30 mins.
Start cooking your duck breast by scoring the skin. Make sure your duck is dry. Season generously with salt and pepper and add into a cold pan. Bring the pan up to low-medium heat to render the fat. Once fat begins to render and starts getting hot, begin basting the other side of the meat. After about 5 mins flip the duck breast and continue basting for around 3 mins or until the internal temp reads 135F. Rest for at least 5-10 mins and cut into slices of desired thickness. (please note I am not an expert at cooking duck by any means. I’m just sharing what worked for me)
Serve duck over sushi rice, top with ikura and your marinated egg yolk and enjoy ❤️

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