Duck Confit DonBuri

DonBuri is a Japanese rice bowl dish. Consisting of pretty much whatever the chef has in mind, this recipe came to me in a craving. The quick pickled veggies give a great acidic touch with the runny egg yolk soaking into the rice and of course, topping it with rich duck confit.

The core concepts of a DonBuri bowl can be applied to make any great meal with veggies, rice, and protein. I always recommend a fried egg to top it.

Recipe and Photography by Noah Rosen

Forge To Table Knives

Prep Time: 60 minutes

Cook Time: 3.5 hours

Servings: 1 bowl (8 for duck confit

Ingredients:

Green Curry Duck Confit:

• 1-ounce green curry spice blend, plus more, as needed

• 4 each duck legs

• 4 ounces kosher salt

• Duck fat, as needed

Donburi Bowl

• 4 oz prepared Green Curry Duck Confit

• 1 ea Scallion

• ¼ ea Carrot

• ¼ ea Cucumber

• 1 ea Radish

• 1 oz Snow pea

• 1 oz Sweet potato

• 1 ea baby Bok choy

• 1 egg

• ⅓ Lime

• ⅓ C seasoned rice wine vinegar

• ½ C Sushi Rice

• ⅓ C Rice Wine Vinegar

Procedure:

1. Duck Confit: Prepare a green curry blend to your liking. Add 1 oz of salt per duck leg. Rub evenly on duck. Marinate in fridge for 8-16 hours. Wipe off excess cure.

2. Submerged legs in duck fat, for 3 hours at 225 degrees in the oven. Allow the duck to cool, and shred duck to medium pieces. Reserve for later.

3. Make sticky rice using sushi rice, water, and rice vinegar following rice cooker instructions.

4. Prepare vegetables: Slice cucumber, radish, and carrot. Quick pickle in seasoned rice wine vinegar. Blanch and slice(on a bias) the snow peas. Slice and grill sweet potato and bok choy.

5. Slice scallions and a wedge of lime for garnish. When ready to plate, fry the egg sunny side up and runny.

6. Building the bowl: First lay warm rice in a bowl. Then top with warm duck confit. Then in a clockwise rotation lay on vegetables. Top with runny egg and garnish with scallions and lime. If desired, shake over some sesame seeds. Enjoy with gochujang hot sauce or soy sauce to preference.

Chef Notes:

- Multiply the ingredients by the number of people you want to serve if cooking for more than 1

Mise En Place