Duck in teriyaki-kvass sauce
8 servings
150 minutes
Recipe by Nikolay Bobrov, chef of the Tunguska restaurant.
1
First, prepare the teriyaki sauce. Pour the kvass into a pot and reduce it from 1.2 liters to 0.5.
- 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.
- 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.
- Water: 4 l
- Salt: 60 g
- Sugar: 60 g
- Curing salt (nitrite salt mix): 60 g
4
Send the duck into brine and let it marinate overnight.
- 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.
- Chicken seasoning: 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.
- Teriyaki sauce: 240 g
8
Serve with lingonberry sauce.
