Whole Crispy Duck

The sublime orange, maple and soy marinade is what gives James Sommerin's whole duck recipe its edge. Deep frying the bird will give it a joyfully crispy skin and ensure the flavours of the marinade are sealed in. Recipe courtesy of www.greatbritishchefs.co.uk.

Serves: 3-4
20 mins
30 mins


Duck marinade

  • 1 small Gressingham duck
  • 50ml soy sauce
  • 100ml orange juice
  • 2 oranges – zest only
  • 20ml maple syrup
  • 2 tbsp Chinese 5 spice

Duck batter

  • 2 egg whites
  • 1 tsp salt
  • 1 tbsp corn flour
  • oil for deep-frying


For marinade

  1. Cut the duck into 2 length ways through breastbone. If this appears to be difficult you can always ask your butcher. Combine all the ingredients for the marinade, coat the duck and leave to marinate in the fridge for 20 minutes and for best results 24-48 hours.
  2. Remove the duck from the marinade and place in a combination oven on the steam setting at 90°C for 20 minutes. Alternatively you can use a conventional steamer using gently simmering water for 20 minutes. Remove and allow to cool.

For the crispy batter

  1. Whisk the egg whites with the salt. As they start to increase in volume, slowly add the corn flour and continue whisking until you have medium peaks.
  2. Coat the duck in the batter and deep fry for 10 minutes.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.