Japanese Seared Crispy Duck Donburi
Cured Egg Yolk

An exquisite Japanese rice bowl featuring perfectly scored, crispy-skinned seared duck breast, a decadent soy-cured egg yolk, and a savory-sweet glaze.

Ingredients

• 1 whole duck breast
• 1 egg yolk
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp honey
• 1 tsp minced ginger
• 1 tsp garlic paste
• 1 tbsp butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 clove garlic
• 1 bowl warm white rice
• 1 tbsp fresh chives
• to taste salt and black pepper

Instructions

1. 1Score and Season the Duck Breast

   

   Score the duck breast skin in a fine grid pattern using a sharp knife, taking care not to cut into the meat. Season both sides generously with salt and black pepper.

   Tip: Scoring the fat helps it render out more evenly and crisps up the skin much better during cooking.
2. 2Mix the sauce ingredients

   

   Pour and combine the dark sauce components, including honey and grated ginger, directly into a metal pan on the stove.

   Tip: Ensure the heat is kept low while mixing to prevent the honey from burning.
3. 3Start Rendering in a Cold Pan

   

   Place the duck breast skin-side down into a completely cold pan, then turn the heat to medium. Starting cold allows the fat to render slowly and evenly without burning the skin.

   Tip: Do not add any oil to the pan; the duck will release plenty of its own fat as it heats up.
4. 4Baste with Butter and Herbs

   

   Once the skin is golden and crispy, flip the duck briefly and add a tablespoon of butter, crushed garlic cloves, thyme, and rosemary to the pan. Continuously spoon the melted aromatic butter over the meat.

   Tip: Basting adds rich flavor and helps cook the meat to a tender medium-rare without overcooking.
5. 5Slice the Cooked Duck Breast

   

   Allow the duck breast to rest for a few minutes off the heat, then use a sharp knife to slice it evenly across the grain. The interior should be a tender, juicy medium-rare.

   Tip: Letting the meat rest before slicing ensures the juices stay locked inside rather than spilling onto the board.
6. 6Assemble and Plate the Dish

   

   Arrange the sliced duck breast neatly over a molded bowl of warm white rice. Garnish with a cured egg yolk and chopped chives, then drizzle with the prepared sauce.

   Tip: A neat mound of rice provides a clean base to showcase the colorful slices of duck and vibrant toppings.
7. 7Top with cured egg yolk and chives

   

   Carefully place the soy-cured egg yolk on top of the mound of sliced duck breast arranged over warm white rice. Generously sprinkle freshly chopped chives over the dish for a vibrant pop of color and fresh flavor.

   Tip: Handle the cured egg yolk gently with a spoon to keep it intact before placing it onto the duck donburi.

Burn It Off

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