I was going to call this dish Crispy Duck Donburi and then I realised I had no real idea what make a donburi a donburi?
Anyhow onto how I cooked this dish. I took my sliced duck breast pieces and coated them in some plain flour. I use gluten free flour, but I would have thought wheat flour would work just as well. These pieces I cooked in the wok in some oil. The idea being to both cook the duck, but also with the floured coating make them a little crispy. After the duck was cooked I put them to one side. I then stir fried some mushrooms and when nearly cooked added some soya sauce. These were put to one side as well. In the wok I then added the vegetables and these were stir fried for a while before adding back the duck. I added a pouch of Wagamama Korean BBQ sauce.
I served the duck with the mushrooms, some sticky rice dressed with crispy onions and a soft boiled egg.
Was really nice.
Now to discover what makes a donburi a donburi.