Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Asian Pulled Pork

Donburi is a Japanese rice bowl dish, usually topped with meat, veggies, Teriyaki sauce and a fried egg. The egg might seem random but trust me on this!! The duck legs do need cooking for 80 minutes and the rice needs to be prepped but once they’re done all the other bits are thrown together in 5 minutes. You could cheat and use shop bought Teriyaki but if you’ve got the ingredients it’s really quick to make and of course will taste much better!

Serves: 4

Prep: 5 minutes
Cooking: 1 hour 20
Total: 1 hour 25

Difficulty: moderate

 

INGREDIENTS

4 Duck Legs
2 tbsp soy
2 tbsp mirin
1 tsp cornflour
100ml water
350g rice
4 eggs
2 carrots shredded – I use a potato peeler
Mange tout or sugar snaps, sliced
2 pak choi, shredded or another leaf of your choice
2 spring onions sliced

For the Teriyaki Sauce:-
2 tbsp soy
2 tbsp mirin
1 tsp honey
1 tsp fresh chopped chilli
1 garlic clove crushed
1 tsp chopped fresh ginger
1 tsp sesame oil
1 tsp cornflour

Mix together the soy sauce, mirin, cornflour and water. Score the skin of the duck legs a few times. Put in a roasting tray and pour over the mixture. Turn the duck legs so that they’re coated and put in an oven at 180 degrees for 80 minutes.

Cook the rice according to packet instructions.

I kept my veggies raw but you can cook them for a couple of minutes if you prefer.
Mix together the Teriyaki Sauce ingredients if making your own.

Shred the duck off the bones using two forks.

Get a frying pan hot, add 1 tbsp oil and fry the eggs.

Bowl up! Put the rice in the bottom. Top with the duck, veggies, spring onions and egg. Drizzle over the Teriyaki Sauce and serve!

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