Takes a little effort Archives

South African

Roast chicken pie

3 hours

Crispy duck salad “a l’orange”

Serves 6

Difficulty Easy

Prep Time Over the course of two days

Cooking Time 6 hours

Ingredients

6 duck legs
100 g sea salt
4 sprigs thyme
4 bay leaves
1/2 cup red wine
duck fat or canola oil, to cover
1 medium bok choy, cut into thin shards
1 cucumber, cut into ribbons
1 orange, cut into segments
120 g baby salad mix
2 t black sesame seeds
1 small bunch coriander

For the dressing:

1 T sunflower oil
2 duck carcasses or legs, chopped
2 onions, sliced
2 star anise
1 t crushed juniper
1 x 2 cm stick cinnamon
1 x 750 ml bottle red wine
1/2 orange, zested
4 cups freshly squeezed orange juice
9 T good-quality white wine vinegar
50 g brown sugar
2 cups water
1 cup olive oil

Method

Season the duck legs with salt and scatter over the herbs. Pour over the wine and marinate for 2 to 3 hours.

Preheat the oven to 120°C. Transfer the duck legs to a deep ovenproof casserole. Cover with duck fat or canola oil and bring to a very light simmer on the stove.

Cover, transfer to the oven and bake for 3 hour, or until the meat easily comes away from the bone. Cool, then chill overnight.

To serve, arrange the bok choy, cucumber ribbons, orange segments and baby leaves on a plate, then top with the duck legs, drizzle with the dressing and scatter with sesame seeds and coriander leaves

To make the dressing, heat the sunflower oil in a wide-bottomed pan until smoking lightly. Add the chopped duck carcasses or legs and brown well. Add the onion and slowly caramelise. Add the spices, red wine, orange zest, 2 cups orange juice, 6 T vinegar and sugar, then reduce by half. Add the water and simmer for 2 hours.

Strain, return to the stovetop and reduce to ¾ cup. Cool, then chill. Boil the remaining orange juice until it starts to thicken slightly.

Add the remaining vinegar and boil for a further minute, then add ¾ cup of the chilled dressing base and boil for 1 minute. Cool, then whisk in the olive oil.

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Crispy duck salad “a l’orange”

Crispy duck salad “a l’orange”

Ingredients

Method