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Duck in teriyaki-kvass sauce

8 servings

150 minutes

Recipe by Nikolay Bobrov, chef of the Tunguska restaurant.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
759.1
kcal
29.4g
grams
38g
grams
70.7g
grams
Ingredients
8servings
Duck
1 
kg
Water
4 
l
Salt
60 
g
Sugar
60 
g
Garlic powder
250 
g
Dried thyme
150 
g
Chicken seasoning
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
Curing salt (nitrite salt mix)
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:
    1. Bread kvass: 1.2 l
    2. 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:
    1. Oyster sauce: 240 ml
    2. Teriyaki sauce: 240 g
    3. Sriracha: 10 ml
    4. Chili sauce: 30 g

  • 3

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

    Required ingredients:
    1. Water: 4 l
    2. Salt: 60 g
    3. Sugar: 60 g
    4. Curing salt (nitrite salt mix): 60 g

  • 4

    Send the duck into brine and let it marinate overnight.

    Required ingredients:
    1. 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:
    1. 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.

    Required ingredients:
    1. Teriyaki sauce: 240 g

  • 8

    Serve with lingonberry sauce.

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