Shredded Duck Donburi Bowls

This recipe makes bowls full of delicious goodness! The garlic and ginger marinade for the duck is divine and is the part that makes this recipe pop! The grated carrot, spring onions, pea shoots and fresh coriander give this bowl of nourishment some lovely crunchy freshness.

If you cook the duck in advance this gives you a quick family meal that is easy to assemble. Duck meat is high in iron which is important for energy, immunity and brain health.

Serve this recipe with spicy Kimchi to help nourish your gut microbiome.

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Shredded Duck Donburi Bowls

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Courses
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free


Marinade & Duck Ingredients

Donburi Bowl Ingredients


Marinade & Duck

  • First preheat the oven to 180°C fan.
  • In a measuring jug combine the soya sauce, apple juice, honey, rice wine vinegar and sesame oil. Mince the fresh ginger and garlic cloves, then add these to the marinade. Stir well to combine.
  • Slit the outsides of the duck legs with a sharp knife to help the marinade get in. Pop onto a baking tray and pour over half of the marinade, ensuring each duck leg has a good coating. Roast the legs in the pre-heated oven for 90 minutes, basting every 20-30 minutes. This step can be done in advance, and you can also use leftover shredded duck.
  • Whilst the duck legs are roasting, prepare the rest of the ingredients for the Donburi bowl (see below).
  • When the duck legs are ready, leave them to rest for 5 minutes, then remove them from the roasting tray and pull the meat apart with two forks so it is shredded.
  • Pour the remaining marinade into a small saucepan. In a separate little bowl, mix the arrowroot with 1tsp water, and then pour into the marinade. Bring to a simmer, stirring all the time, until the sauce is thick and glossy. Pour into a jug and set aside.

Donburi Bowl

  • Cook the rice according to the pack instructions, which is normally 25 minutes for wholegrain rice.
  • Soft boil the eggs for six and a half minutes (for “jammy” soft yolks – see Recipe Notes below). Peel and halve them ready for serving.
  • Then peel and grate the carrots and slice the spring onions on a diagonal.
  • The last step of preparation is to chop the coriander and wash the pea shoots.
  • To assemble the Donburi bowl, place portions of rice, spring onions, pea shoots and carrots in a bowl for each person. In each bowl, place some shredded duck and two egg halves on top. Then sprinkle with sesame seeds, spring onions and coriander.
  • Serve with the jug of the sauce and kimchi on the table for everyone to add their own.


  • For “jammy” soft boiled eggs: Start with room temperature eggs. Bring a pan of water to a gentle boil. Carefully lower in the eggs using a slotted spoon. Gently boil for six and half minutes. Remove and run under cold water, then peel and halve.
  • Kimchi is now freely available in most supermarkets and Asian stores. It is a staple ingredient in South Korean cooking.
  • To lower the carbohydrates in this recipe, switch the rice to cauliflower rice.
  • Soya-free – use Coconut Amino Sauce instead of the soya sauce.
  • Gluten-free – switch to Tamari Soya Sauce.
  • Egg-free – omit the eggs and you have the option of adding a few chickpeas to bolster up the protein levels of this recipe.
  • Sesame-free – switch sesame oil to coconut oil and the sesame seeds to crunchy toasted sunflower seeds with a splash of tamari.
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