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    Home » Recipes » Recipes

    26/11/2017 Dinner Recipes

    Japanese Roast Duck Legs Rice Bowls

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    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl! #japanese #duck #roastduck #recipe #healthyrecipe

    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl!

    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl!

    Hands up who thinks they deserve to treat themselves to Japanese roast duck legs? 🙋‍♀️

    Duck is my ultimate treat dish. We normally use legs because they're better value and they taste amazing roasted so are a little less high-maintenance than breast which goes tough and grim when it's over-cooked. You know what I'm saying?

    Roasting duck legs gives them an incredible crispy skin which I could literally eat as a snack and the most tender and flavourful meat. If we're roasting duck legs for something simple like a ragu we'll just add salt and pepper and roast them for about an hour and a quarter, starting off with a really high temperature (the highest our oven will go) for the first 15 minutes to get the skin crispy and then down to about 200°C for an hour to cook them through. You don't need to add any oil when you roast them because they're so fatty that they release plenty during cooking.

    For this recipe I added a mixture of water, rice wine, mirin and soy sauce to the roasting tin before putting in the oven to add loads of flavour and they turned out perfectly. Roasted duck is the most amazing topping for these rice bowls.

    Ingredients you need to make these Japanese roast duck legs rice bowls:

    • Duck Legs
    • Water
    • Light Soy Sauce
    • Mirin
    • Rice Wine
    • Rice
    • Carrot
    • Pak Choi
    • Red Chilli
    • Spring Onion
    • Sesame Seeds
    • Fried Eggs

    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl! #japanese #duck #roastduck #recipe #healthyrecipe

    I have to tell you, we had these Japanese roast duck legs on a weeknight. Are we living the dream or what? They really are that easy to make. The only thing that takes the time is the roasting of the duck legs but it takes about five minutes to get them ready to throw in the oven then everything else comes together in about half an hour.

    If you wanted to be really sneaky you could even roast your duck legs ahead of time and then throw the bowls together after work. We often buy duck legs when they're on offer at the supermarket and this is one of my all time favourite roast duck leg recipes 😍

    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl! #japanese #duck #roastduck #recipe #healthyrecipe

    So you've got your duck legs roasting then you just need to sort your rice and your toppings. We love sticky rice for this. We get packets of sticky rice from the Asian supermarket and it is delicious. You could use any rice you fancy for these so if you prefer a long grain or whatever then go for it.

    Your rice bowls are topped off with the shredded duck and then all kinds of yummy extras. We went for carrot, roasted pak choi, a sprinkling of chilli, chopped spring onion, sesame seeds and a crispy fried egg. Oh and don't forget a drizzle of those duck roasting juices. SO GOOD.

    Tips for making these Japanese roast duck legs rice bowls:

    • If you want to make these perfect for a weeknight dinner then try roasting the duck legs as part of your meal prep ready for the week ahead. Once they're cooked, let them cool then shred the meat and store in a tupperware container for a few days. It can be added to the rice bowls cold or you could quickly pan fry before you do the eggs to reheat.
    • We love to use sticky rice in these bowls but you can use whatever rice you like.
    • Really make it your own with the toppings. This is truly a meal perfect for using up any leftover bits and bobs of veg you've got so go to town!

    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl! #japanese #duck #roastduck #recipe #healthyrecipe

    Keep scrolling to get the full recipe!

    WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU'VE MADE THESE JAPANESE ROAST DUCK LEGS RICE BOWLS?

    If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

    Easy Vegetable Bibimbap with Mushroom & Spinach

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    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl! #japanese #duck #roastduck #recipe #healthyrecipe

    Japanese Roast Duck Legs Rice Bowls

    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 2 servings
    Calories: 673kcal
    Author: Amy Fulwood

    Ingredients

    • 2 Duck Legs
    • 125 ml Water
    • 2 tablespoon Light Soy Sauce
    • 2 tablespoon Mirin
    • 2 tablespoon Rice Wine
    • 2 servings Cooked Rice about 150g, we used sticky rice
    • 1 Carrot cut into strips
    • 1 Pak Choi halved
    • 1 Red Chilli chopped
    • 1 Spring Onion chopped
    • Sesame Seeds to serve
    • 2 Fried Eggs to serve
    UK Measures - US Measures

    Instructions

    • Place the duck legs in a roasting tin. Mix together the water, soy sauce, mirin and rice wine and pour over the duck legs. Roast for 1 and a half hours in a 180°C oven.
    • Once the duck legs have finished cooking, remove them from the oven and leave to cool for a couple of minutes. Shred the meat, it should be falling off the bone. While that's happening place the pak choi in the roasting tin cut side down and place in the hot oven for 5 minutes to get a little charred.
    • Assemble your bowls. Place half the rice in each bowl and top with all your toppings. Finish with a drizzle of the duck roasting juices.
    Nutrition Facts
    Japanese Roast Duck Legs Rice Bowls
    Amount Per Serving
    Calories 673 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 6g30%
    Cholesterol 360mg120%
    Sodium 1689mg70%
    Potassium 1354mg39%
    Carbohydrates 45g15%
    Fiber 6g24%
    Sugar 12g13%
    Protein 62g124%
    Vitamin A 24370IU487%
    Vitamin C 226.9mg275%
    Calcium 501mg50%
    Iron 8.6mg48%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

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    Japanese roast duck legs are shredded and served over sticky rice with pak choi, chilli and perfectly soft fried egg for a tasty dinner all in one bowl! #japanese #duck #roastduck #recipe #healthyrecipe

     

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    Reader Interactions

    Comments

    1. kellie@foodtoglow says

      November 27, 2017 at 8:39 pm

      5 stars
      I ADORE Japanese food of all descriptions and your colour filled, hearty and juicy bowl looks fantastic! I was recently in Japan and would have been happy if served this 🙂

      Reply
      • Amy says

        November 28, 2017 at 10:28 am

        That must have been amazing Kellie, so jealous!!

        Reply
    2. Jamie | A Sassy Spoon says

      November 27, 2017 at 8:44 pm

      5 stars
      Love one bowl dinners! Can't wait to add this recipe to my menu this week!

      Reply
      • Amy says

        November 28, 2017 at 10:27 am

        Thanks Jamie!

        Reply
    3. Joyce says

      November 27, 2017 at 9:32 pm

      5 stars
      These duck legs are so jammed packed with flavour, an amazing way to jazz up a weekday dinner. Definitely saving the juice for the rice and that runny yolky egg!

      Reply
      • Amy says

        November 28, 2017 at 10:27 am

        Thank you Joyce 🙂

        Reply
    4. Michelle @ Vitamin Sunshine says

      November 27, 2017 at 9:36 pm

      5 stars
      This looks so delicious! Asian soups are always the best. I definitely would like to have this prepped to come home to!

      Reply
      • Amy says

        November 28, 2017 at 10:27 am

        Thanks Michelle!

        Reply
    5. Savita @ ChefDeHome says

      November 28, 2017 at 12:50 am

      OMG! So delicious meal. I want to grab some and eat right away. 🙂 thanks for sharing. A+ for Roasted duck.

      Reply
      • Amy says

        November 28, 2017 at 10:27 am

        Thanks Savita! Roasted duck is the best 🙂

        Reply

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