Duck in Teriyaki-Kvass Sauce
Main Dishes | Author's cuisine
⏳ Time
2 hours 30 minutes + 10 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
A recipe by John Smith, chef of the restaurant Evergreen.
Ingredients
- Duck - 2 lbs
- Water - 4 qt
- Salt - 2.1 oz
- Sugar - 2.1 oz
- Ground Dried Garlic - 8.8 oz
- Dried Chamomile - 5.3 oz
- Chicken Seasoning - 5.3 oz
- Grated Ginger Root - 15.9 oz
- Bread Kvass - 1⅕ l
- Oyster Mushrooms - 8 fl oz
- Yakiniku sauce - 8.5 oz
- Sriracha - 0 fl oz
- Chili jam - 1.1 oz
- Curing Salt Mixture - 2.1 oz
Step by Step guide
Step 1
First, prepare the teriyaki sauce. Pour the kvass into a pot and reduce it from 1.2 liters to 0.5 liters.
Step 2
Add oyster sauce, teriyaki sauce, sriracha, and Thai chili to the kvass. Stir well. The sauce is ready.
Step 3
Prepare the brine for the duck. Mix water with salt, sugar, and a nitrite mixture.
Step 4
Submerge the duck in the brine and let it marinate overnight.
Step 5
Remove the marinated duck from the brine, pat it dry, and rub it with a dry marinade mix or poultry seasoning. Let the duck rest for another couple of hours.
Step 6
Wrap the duck in plastic wrap and place it in the oven for a couple of hours until tender.
Step 7
Open the packet, coat with teriyaki sauce, and place in the oven at the highest temperature for 5 to 7 minutes.
Step 8
Serve with lingonberry sauce.
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