Duck Donburi Rice Bowl

Ingredients

• Duck leg

  Young duckling, domesticated, white pekin, meat only, bone in, cooked without skin, braised

  520g

• Radishes

  Raw

  10 medium or 45g

• Garlic

  Raw

  2 clove or 6g

• Lime juice

  Raw

  30g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Mangetout Peas

  Tesco

  150g

• Miso

  1 tbsp or 17g

• Honey

  1 tbsp or 21g

• Rice Basmati

  Compliments

  150g

• Carrots

  Raw

  1 large or 72g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Rice wine vinegar

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Ketchup

  30g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Preheat oven 200 degrees. Roast duck for 25-30 mins.
2. 300mls water for rice. Cook for 10mins and set aside for 10mins.
3. Thinly sliced radish. Chop carrot, garlic. Mix rice vinegar, squirt of lime and radishes. Set aside.
4. Roast sesame seeds for 1min. Add oil, half ginger, squeeze of lime, carrots and season.
5. Fry mangetout and season for 2 mins. Add ginger, garlic and stir for 1 min.
6. Remove duck from bone.
7. Add to frying pan, soy, miso, ketchup, honey and water. Heat until thickened. Add duck. And serve.

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