Duck in Teriyaki-Kvass Sauce
Main Dishes • Author's
Description
A recipe by John Smith, chef of the restaurant Evergreen.
Ingredients
- Duck 0 lbs
- Water 5 qt
- Salt 0 oz
- Sugar 0 oz
- Ground Dried Garlic 10 oz
- Dried Chamomile 5 oz
- Chicken Seasoning 5 oz
- Grated Ginger Root 15 oz
- Bread Kvass 1⅕ l
- Oyster Mushrooms 10 fl oz
- Yakiniku sauce 10 oz
- Sriracha 0 fl oz
- Chili jam 0 oz
- Curing Salt Mixture 0 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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