Crispy orange and maple whole fried duck.

Serves 2.

Takes approx. 60 minutes.


Ingredients.

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



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.

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