Crispy orange and maple whole fried duck
Item 1 of 1
The sweet notes of maple syrup and orange complement the flavour of duck perfectly. James Sommerin deep-fries the duck to give the meat a joyously crispy finish and ensure the flavours of the marinade are sealed in. Serve with accompaniments of your choice – steamed seasonal greens or a light, zesty salad would serve the dish well.
First published in 2015
Ingredients
Metric
Imperial
Orange and maple duck
- 1 large duck
- 50ml of soy sauce
- 2 oranges, juice (100ml) and zest
- 20ml of maple syrup
Crispy duck batter
- 2 egg whites
- 1 tsp salt
- 1 tbsp of cornflour
- vegetable oil, for deep frying
SAVE RECIPE
Equipment
- Deep fat fryer
Method
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
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
First published in 2015
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