Crispy orange and maple duck
This delicious recipe for Crispy Orange and Maple Duck is created by Great British Chef James Sommerin and is the perfect entertaining recipe
- Cooking Time1 hour
Orange maple duck
- 1 large Gressingham duck
- 50ml of
Kikkoman soy sauce
- 2 oranges, juice (100ml) and zest
- 20ml of maple syrup
Crispy duck batter
- 2 egg whites
- 1 tsp of
- 1 tbsp of cornflour
- vegetable oil, for deep frying
Cut the duck into 2, lengthways. This can be achieved by using a large chefs knife and cutting down through the breast bone and firmly through the rib cage to separate the bird.
Combine all the ingredients for the marinade, coat the duck and leave to marinate in the fridge for 20 minutes, or for best results 24-48 hours.
Remove the duck from the marinade and place into steam oven at 90°C for 20 minutes. Alternatively you can place into a stove top steamer for 20 minutes. Remove and allow to cool.
For the batter, whisk the egg whites with salt, slowly adding in the cornflour as the whites begin to increase in volume. Continue to whisk to medium peaks.
Generously coat the duck in the batter and deep fry at 180°C for 10-15 minutes until golden and crispy.
Once the duck is deep-fried, slice and serve with accompaniments of your choice.