Crispy orange and maple whole fried duck

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




Orange and maple duck

Crispy duck batter

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


  • Deep fat fryer


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
  • vegetable oil
Once the duck is deep-fried, slice and serve with accompaniments of your choice

Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.

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