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!

Course Main Course

Cuisine Japanese

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings 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