Citrus recipes Archives

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Cake recipes

Harissa prawn salad

5 minutes

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