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Crispy Orange & Maple Whole Fried Duck

Preparation time 20 minutes (or 24+ hours to marinate overnight)
Cooking time 35 minutes
Serves 2

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.


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


Step 1:

Cut the duck into 2, lengthways. This can be achieved by using a large chef’s knife and cutting down through the breastbone and firmly through the rib cage to separate the bird.
•1 large duck

Step 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

Step 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.

Step 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

Step 5:

Generously coat the duck in the batter and deep fry at 180°C for 10-15 minutes until golden and crispy.
•vegetable oil

Step 6:

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

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