Duck in teriyaki-kvass sauce

8 servings

150 minutes

Recipe by Nikolay Bobrov, chef of the Tunguska restaurant.

Energy value per serving

• Calories: 759.1
• Proteins: 29.4g
• Fats: 38g
• Carbohydrates: 70.7g

Ingredients

• Duck: 1 kg
• Water: 4 l
• Salt: 60 g
• Sugar: 60 g
• Ground dried garlic: 250 g
• Dried thyme: 150 g
• Seasoning for chicken: 150 g
• Fresh ginger: 450 g
• Bread kvass: 1.2 l
• Oyster sauce: 240 ml
• Teriyaki sauce: 240 g
• Sriracha: 10 ml
• Chili sauce: 30 g
• Salting-nitrite mixture: 60 g

Cooking steps

1. First, prepare the teriyaki sauce. Pour the kvass into a pot and reduce it from 1.2 liters to 0.5.

   Required ingredients:

   • Bread kvass: 1.2 l
   • Bread kvass: 1.2 l

2. Add oyster sauce, teriyaki, sriracha, and Thai chili to the kvass. Mix well. The sauce is ready.

   Required ingredients:

   • Oyster sauce: 240 ml
   • Teriyaki sauce: 240 g
   • Sriracha: 10 ml
   • Chili sauce: 30 g

3. Prepare brine for the duck. Mix water with salt, sugar, and nitrite mixture.

   Required ingredients:

   • Water: 4 l
   • Salt: 60 g
   • Sugar: 60 g
   • Salting-nitrite mixture: 60 g

4. Send the duck into brine and let it marinate overnight.

   Required ingredients:

   • Duck: 1 kg

5. Remove the marinated duck from the brine, dry it, and rub it with 'Dry Marinade' or poultry seasoning. Leave the duck for a couple more hours.

   Required ingredients:

   • Seasoning for chicken: 150 g

6. Wrap the duck in food film and send it to the oven for a couple of hours until tender.

7. Open the package, grease with teriyaki-kvas sauce, and send to the oven at maximum temperature for 5-7 minutes.

   Required ingredients:

   • Teriyaki sauce: 240 g

8. Serve with lingonberry sauce.