Crispy orange and maple duck

Stuffed Chicken Breast in a Soy & Herb Crust with Mango Orange Sauce 28 of 136 Foil grilled mushrooms with butter

Kikkoman Sauces 134

Category 116

Ingredient 128

Videos 56

World Cuisines 66

Specials 28

Naturally Brewed Soy Sauce Main courses Poultry

Total time 60 mins

Preparation time: 60 mins

Orange maple duck

1 large Gressingham duck
50 ml of Kikkoman naturally brewed soy sauce
2 oranges, juice (100ml) and zest
20 ml of maple syrup

Crispy duck batter

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

Preparation

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.

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