Improved duck cooking from this recipe. Instead of a high heat to render the duck fat, I used a low one for an extended period, probably 10 or 15 minutes, and only when the skin was crispy and golden and the fat was clearly rendered did I flip it and finish the meat side for the 5 minutes.
Teriyaki is simple and delicious.
Loved this.
Teriyaki from https://www.justonecookbook.com/teriyaki-sauce/
Donburi ideas from https://www.gousto.co.uk/cookbook/chicken-recipes/pulled-chicken-teriyaki-donburi-bowl