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
- Light Soy Sauce
- Rice Wine
- Pak Choi
- Red Chilli
- Spring Onion
- Sesame Seeds
- Fried Eggs
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 😍
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!
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!
Japanese Roast Duck Legs Rice Bowls
- 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
- 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.
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