It might take a while to cook the duck legs until tender and crisp but the rewards are so worth it. A little bit indulgent but also full of nutritious brown rice and raw grated vegetables.
Preheat the oven to 180˚C and find an ovenproof dish just big enough to accommodate the duck and it's sauce.
Score the duck legs right through the skin but not into the meat, several times and place in an ovenproof dish just big enough to accommodate them. Pour in the water around the duck legs. Mix the soy, mirin and saké together and pour over the duck legs. Cook for 90 minutes until crisp skinned but tender within. Baste once halfway through if liked. Take the duck legs out of their cooking juices but reserve them for now.
Cook the rice either 1 cup rice to 1.25 cups water in the Instant Pot for 22 minutes with a NPR *or* do 1 cup rice to 2 cups water on the stove instead (bring to the boil, put the lid on, reduce heat to low and cook for 30-40 minutes until just tender).
For the cucumber and the shallots, grate them and squeeze them separately in some kitchen roll or clean tea towels to remove the excess water. Prep the rest of the veg.
Fry the eggs in a medium hot frying pan with just enough oil to cover the base in a thin layer - you want a slightly frilly bottom but a runny yolk. If using crumpet rings, grease them well too and place in the oil. Runny fried eggs should take about 3-4 minutes.
Before serving, shred the duck with two forks and add a couple of tsp of the cooking juices. You only need half the duck so freeze the rest if not using in the next two days.
To assemble, divide the rice between two large serving bowls. Top with the prepared veg keeping each separate and of course, half the duck per bowl. Place the cooked egg on top and dribble over a little splash of the remaining cooking juices and eat!