Wagamama

Duck Donburi Recipe

Master how to make authentic Duck Donburi at home with this quick and easy recipe inspired by Wagamama. Learn the secret to perfectly cooked duck breast and the sweet-savory sauce that makes this Japanese rice bowl irresistible. A restaurant-quality meal ready in under 30 minutes.

Prep

20 mins

Cook

30 mins

Serve

Kcal

520

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 duck breasts (about 200g each), skin on</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">400g jasmine rice, rinsed</li><li class="ingredients-single-item">600ml water</li><li class="ingredients-single-item">4 spring onions, finely sliced</li><li class="ingredients-single-item">1 carrot, julienned</li><li class="ingredients-single-item">100g mixed Asian greens (pak choi, spinach or similar)</li><li class="ingredients-single-item">2 tbsp pickled ginger, drained</li><li class="ingredients-single-item">2 tbsp sesame seeds, toasted</li><li class="ingredients-single-item">1 sheet nori seaweed, cut into thin strips</li><li class="ingredients-single-item">1 egg yolk per serving (optional)</li><li class="ingredients-single-item">100ml teriyaki sauce (store-bought or homemade)</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">1 tbsp soy sauce</li><li class="ingredients-single-item">1 tsp rice vinegar</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tsp fresh ginger, grated</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Score the duck skin in a criss-cross pattern with a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and pepper. Place the duck breasts skin-side down in a cold, dry frying pan, then turn the heat to medium. This helps render the fat slowly, giving you crispy skin. Cook for 6-8 minutes until the skin is golden and crisp, pouring off excess fat occasionally (save this for roasting potatoes another time).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or longer if you prefer it more done. The internal temperature should read 54°C for medium-rare. Remove from the pan and let rest on a cutting board for at least 5 minutes before slicing thinly across the grain.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the duck is cooking, prepare your rice. Combine the rinsed rice with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> For the teriyaki glaze, combine the teriyaki sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened. If it gets too thick, add a splash of water.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In a wok or large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the julienned carrots and stir-fry for 1 minute. Add the Asian greens and half of the spring onions, cooking for another 1-2 minutes until just wilted but still retaining some crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> To assemble, divide the cooked rice between two deep bowls. Arrange the sliced duck on top, slightly fanning it out. Pour the teriyaki glaze generously over the duck. If using, make a small well in the rice and place an egg yolk in it (the heat from the rice will gently cook it as you mix it in).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Scatter the stir-fried vegetables around the duck. Sprinkle with the remaining spring onions, pickled ginger, toasted sesame seeds, and nori strips. Serve immediately, encouraging diners to mix everything together before eating for the full donburi experience.</li></ol>

FAQ for

Duck Donburi Recipe

What is the best way to get crispy duck skin for a teriyaki duck donburi?

Start with a cold, dry pan and place duck breasts skin-side down, then heat to medium. This slow rendering technique helps fat release gradually, resulting in perfectly crispy skin. Score the skin beforehand in a criss-cross pattern and cook for 6-8 minutes until golden.

How can you tell when duck breast is cooked to the perfect medium-rare?

Duck breast is perfectly medium-rare when it reaches an internal temperature of 54°C. After cooking skin-side down for 6-8 minutes, flip and cook for another 4-5 minutes. Always rest the meat for at least 5 minutes before slicing to retain juices and complete the cooking process.

Can you make teriyaki sauce from scratch instead of using store-bought?

Yes! Homemade teriyaki sauce is simple: combine 60ml soy sauce, 60ml mirin, 2 tbsp sake, 1 tbsp sugar, and grated ginger and garlic. Simmer until slightly thickened. This fresh version offers better flavour control and fewer preservatives than shop-bought options.

What are the best vegetables to include in a Japanese donburi bowl?

Traditional donburi vegetables include spring onions, carrots, pak choi, and spinach. Other excellent additions are bean sprouts, edamame, shiitake mushrooms, and shredded cabbage. The key is a mix of colours and textures that retain some crunch when quickly stir-fried.

Why is the egg yolk served raw in donburi dishes and is it safe to eat?

The raw egg yolk creates a luxurious, creamy sauce when mixed with hot rice and other ingredients. In countries with strict food safety standards, fresh eggs pose minimal risk. The residual heat from the rice partially cooks the yolk, but use pasteurised eggs if concerned.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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    "fatContent": "24 g",
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    "1 carrot, julienned",
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    "1 sheet nori seaweed, cut into thin strips",
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      "text": "Score the duck skin in a criss-cross pattern with a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and pepper. Place the duck breasts skin-side down in a cold, dry frying pan, then turn the heat to medium. This helps render the fat slowly, giving you crispy skin. Cook for 6-8 minutes until the skin is golden and crisp, pouring off excess fat occasionally."
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      "@type": "HowToStep",
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    {
      "@type": "HowToStep",
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      "text": "While the duck is cooking, prepare your rice. Combine the rinsed rice with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork."
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    {
      "@type": "HowToStep",
      "name": "Make teriyaki glaze",
      "text": "For the teriyaki glaze, combine the teriyaki sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened. If it gets too thick, add a splash of water."
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    {
      "@type": "HowToStep",
      "name": "Stir-fry vegetables",
      "text": "In a wok or large frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the julienned carrots and stir-fry for 1 minute. Add the Asian greens and half of the spring onions, cooking for another 1-2 minutes until just wilted but still retaining some crunch."
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      "@type": "HowToStep",
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      "author": "Hiroshi Tanaka",
      "datePublished": "2024-06-28",
      "reviewBody": "This donburi perfectly balances the rich duck with the sweet teriyaki glaze. The crispy skin is the highlight! I added some shichimi togarashi for extra heat and it was fantastic.",
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    {
      "@type": "Review",
      "author": "Sophia Petrovic",
      "datePublished": "2024-07-01",
      "reviewBody": "I was intimidated to cook duck at home but the instructions were so clear! The method for rendering the fat slowly gave me perfectly crispy skin. My family was impressed with this restaurant-quality meal.",
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        "@type": "Rating",
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      "author": "Liam O'Connor",
      "datePublished": "2024-06-25",
      "reviewBody": "The egg yolk mixed into the hot rice creates a beautiful richness that complements the duck perfectly. Don't skip this optional step! The teriyaki glaze is worth making from scratch too.",
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      "datePublished": "2024-06-30",
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Wagamama

Duck Donburi Recipe

Master how to make authentic Duck Donburi at home with this quick and easy recipe inspired by Wagamama. Learn the secret to perfectly cooked duck breast and the sweet-savory sauce that makes this Japanese rice bowl irresistible. A restaurant-quality meal ready in under 30 minutes.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What is the best way to get crispy duck skin for a teriyaki duck donburi?

How can you tell when duck breast is cooked to the perfect medium-rare?

Can you make teriyaki sauce from scratch instead of using store-bought?

What are the best vegetables to include in a Japanese donburi bowl?

Why is the egg yolk served raw in donburi dishes and is it safe to eat?