Recipe

Roasted Duck with Ainu Flavors

Ainu-Inspired Roasted Duck: A Fusion of Czech and Ainu Cuisine

4.5 out of 5

This recipe combines the traditional Czech dish of Pečená kachna with the unique flavors of Ainu cuisine. The Ainu people, indigenous to Japan, have a rich culinary heritage that emphasizes the use of local ingredients and natural flavors. By infusing the roasted duck with Ainu-inspired spices and seasonings, we create a delightful fusion dish that celebrates both cultures.

Meat Dish› Poultry Dish› Duck Dish› Pečená kachna

European cuisine› Alpine cuisine› Czech cuisine

Asian cuisine› East Asian cuisine› Japanese cuisine› Ainu cuisine

Preparation time

20 minutes

Cooking time

2 hours

Total time

2 hours and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Gluten-free, Dairy-free, Nut-free, Low-carb

Allergens

Soy, Wheat (if using regular soy sauce)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Halal

Ingredients

In this Ainu-inspired version, we incorporate Ainu flavors and ingredients into the traditional Czech dish of Pečená kachna. The original dish typically uses Czech spices and herbs, while our adaptation infuses the duck with soy sauce, mirin, ginger, and miso to create a fusion of Czech and Ainu cuisine. We alse have the original recipe for Pečená kachna, so you can check it out.

1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
4 tablespoons soy sauce 4 tablespoons soy sauce
2 tablespoons mirin 2 tablespoons mirin
2 tablespoons grated ginger 2 tablespoons grated ginger
4 cloves of garlic, minced 4 cloves of garlic, minced
2 tablespoons miso 2 tablespoons miso
2 tablespoons honey 2 tablespoons honey
2 tablespoons sake 2 tablespoons sake

Nutrition

Calories (kcal / KJ): 400 kcal / 1674 KJ
Fat (total, saturated): 28g, 8g
Carbohydrates (total, sugars): 2g, 1g
Protein: 34g
Fiber: 0g
Salt: 2g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a bowl, mix together the soy sauce, mirin, grated ginger, and minced garlic.
3.
Place the duck in a large dish and pour the marinade over it, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for more flavor.
4.
Remove the duck from the marinade and pat it dry with paper towels.
5.
In a small bowl, combine the miso, honey, and sake to make the glaze.
6.
Place the duck on a roasting rack in a roasting pan and brush it with the glaze, making sure to cover the entire surface.
7.
Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 75°C (165°F).
8.
Remove the duck from the oven and let it rest for 10 minutes before carving.
9.
Serve the Ainu-inspired roasted duck with your favorite side dishes and enjoy!

Treat your ingredients with care...

Soy sauce — Use gluten-free soy sauce if you have a gluten intolerance or allergy.
Miso — Choose a gluten-free miso paste if needed.
Sake — If you prefer an alcohol-free version, substitute sake with apple juice or rice vinegar.

Tips & Tricks

To achieve a crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
Baste the duck with the glaze every 30 minutes during roasting to enhance the flavor and moisture.
Serve the roasted duck with a side of steamed Ainu millet or wild rice to complement the flavors.

Serving advice

Carve the roasted duck into slices and serve it on a platter. Garnish with fresh herbs like cilantro or chives for a pop of color. Accompany the dish with a bowl of miso soup and steamed vegetables for a complete meal.

Presentation advice

Arrange the sliced roasted duck on a bed of vibrant green lettuce leaves to create an appealing contrast. Drizzle some of the glaze over the duck slices for an extra glossy finish. Serve with traditional Ainu wooden utensils to add an authentic touch to the presentation.