Name: Koeksister-ed Duck with Prune Orange Relish & Zingy Green Sauce
Yield: Serves 8
Ingredients: 1 stick cinnamon; 8 duck legs (thigh and drumstick); 5 cm finger of ginger, grated; salt and white pepper to taste; a long piece of orange peel; 2 cups chicken stock; 1 bay leaf; 1½ cup flour seasoned with salt and white pepper; 3 cups vegetable oil for frying duck legs; ½ cup potato starch; 2 garlic cloves, crushed; 1 shallot; 1 cup boiling water; 1 clove garlic, crushed; 4 tbsp vegetable oil; 1 carrot, roughly sliced; 1 onion, chopped; 2 sticks of celery, chopped; 1 star anise; a single peel from an orange; 3 slices of ginger root; 1 cinnamon stick; 5 cloves; 1½ cups water; 2 cups sugar; 4 tbsp olive oil; ¼ cup green olives, pitted and roughly diced; 1 tbsp mint, finely shredded; 1 tbsp chives, snipped; 3 tbsp Italian parsley, roughly chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I am lucky enough to live on the street with the best koeksisters in Cape Town! Many Sunday mornings we send off our children with a Tupperware container to collect the soft, warm, sticky, spicy, coconut-coated wonders from Suraya down the road! This duck was the signature dish of The Dining Room and for good reason. The method of first braising the duck legs till meltingly tender, then coating and frying them, then immersing them in a syrup, reminded me of my beloved koeksisters! I have th