Crispy Duck Marinade
Natural Fermentation. Fragrant and delicious.
Our great-tasting Crispy Duck marinade was originally developed for the UK market in the early 2000s. With its complex taste of umami and spices, it proved to be a great hit. It is now available for all manufacturers to experience. This marinade is manufactured using a combination of non-GM soy beans, authentic spices and our own blending techniques for making a wonderfully-aromatic and tasty product. The product’s brown colour is achieved through natural fermentation and the spice blend, so no artificial colours are used. The product is ambient-stable and we are able to achieve this without the use of artificial preservatives.
Attributes
Oriental Specialty Ltd. manufactures and supplies a range of naturally-fermented black bean pellets, with low salt and gluten-free options available.
We work with commercial customers to customise products to meet individual manufacturing requirements.
Technical Specifications
PACKAGING & PALLETISATION
Food-Safe Packaging (HDPE)
We select packaging that is safe for storing all the foods we manufacture. All packaging is designed for stable pallet stacking and maintaining sterile conditions throughout transportation.
PACKAGING AVAILABLE IN VARIOUS SIZES NET WT 5KG, 10KG, 25KG and 1000KG
STORAGE PARAMETERS
Ambient to Chilled
Our duck marinade is ambient-stable making it easy to transport and store. To increase the shelf-life further, store it chilled, once opened.
LONG-LIFE PRODUCTS 12 MONTHS+
AMBIENT STORAGE
QUALITY ASSURANCE
BRCGS Certificated Premises
Manufactured under strict hygienic conditions to comply with UK/ EU food safety standards.
We are a non-GMO site and do not use any animal products or irradiated ingredients.
How to use our Duck Marinade
Oriental Specialty’s Crispy Duck marinade is made using our own soy sauce and a special mix of spices, which means we can ensure that the flavour is the highest standard possible. The aromatic spices are designed to tenderize the meat and infuse it with deep, savoury flavour. Follow these simple steps for best results:
PREPARATION
After ensuring your duck is clean, make sure it is dry by patting it down with paper towels. This ensures the marinade adheres properly and promotes even cooking.
MARINATING
Place the duck in a large, sealable non-reactive glass container. Pour the marinade over the duck, ensuring it is fully submerged. Cover the container and place it in the refrigerator.
RESTING
Allow the duck to marinate for at least 30 minutes for a light flavour boost, or up to 24 hours for maximum tenderness and flavour depth. For best results, flip the duck halfway through the marinating process.
COOKING
Remove the duck from the refrigerator 30 minutes before cooking, to bring it to room temperature. Discard any leftover marinade that has touched the raw meat, to avoid cross-contamination. ROASTING: As a rough guideline, cook at 190°C until the internal temperature reaches at least 57°C for medium-rare texture and 74°C for thorough cooking. GRILLING/ SEARING: Cook over medium-high heat, basting occasionally with marinade, until golden brown and cooked through.
RESTING
Once cooked, let the duck rest for 10 – 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender bite.
Looking for a customised solution?
Request a comprehensive technical data sheet, Certficate of Analysis (COA), or a commercial sample for R&D testing.