Koeksister-ed Duck with Prune Orange Relish & Zingy Green Sauce

Name: Koeksister-ed Duck with Prune Orange Relish & Zingy Green Sauce
Yield: Serves 8
Ingredients: salt and white pepper to taste; 8 duck legs (thigh and drumstick); 1 shallot or ½ red onion, very finely diced; salt to taste; 1 tbsp white wine vinegar; ½ cup castor sugar; ½ cup brandy; 2 strips of orange peel; pinch of chilli flakes; 1 tbsp vegetable oil; 2 garlic cloves, crushed; 1 tbsp sherry vinegar or verjuice; 3 tbsp Italian parsley, roughly chopped; a pinch of sugar; 1 tbsp mint, finely shredded; 1 tbsp chives, snipped; 4 tbsp olive oil; ¼ cup green olives, pitted and roughly diced; 1½ cups water; 2 cups sugar; 1 cinnamon stick; 5 cloves; a single peel from an orange; 3 slices of ginger root; 1 carrot, roughly sliced; 2 sticks of celery, chopped; 1 onion, chopped; 4 tbsp vegetable oil; 5 cm finger of ginger, grated; 1 clove garlic, crushed

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

Ingredients

Main course

Ingredients

Method