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Crispy orange and maple whole fried duck

Crispy orange and maple whole fried duck

PT1H

1
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
  • 1 large duck
2
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
  • 50ml of soy sauce
  • 2 oranges
  • 20ml of maple syrup
3
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
4
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
  • 2 egg whites
  • 1 tsp salt
  • 1 tbsp of cornflour
5
Generously coat the duck in the batter and deep fry at 180˚C for 10-15 minutes until golden and crispy
  • vegetable oil
6
Once the duck is deep-fried, slice and serve with accompaniments of your choice

Ingredients

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Imperial

Orange and maple duck

Crispy duck batter

  • 2 egg whites
  • 1 tsp salt
  • 1 tbsp of cornflour
  • vegetable oil, for deep frying
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