Joostenberg vlakte Duck baked in salt, boeren kinders, buckwheat, kapokbos

Margot Janse

Margot Janse

25th March 2015
Margot Janse

Joostenberg vlakte Duck baked in salt, boeren kinders, buckwheat, kapokbos

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give Margot Janse's recipe, Joostenberg vlakte Duck baked in salt, boeren kinders, buckwheat and kapokbos, a try?


  • Khoisan salt crust:
  • 1kg Salt
  • 40g Kapokbos – chopped (indigenous wild rosemary)
  • 100g
  • Mix well together
  • Duck:
  • Egg white
  • 2 Whole ducks, 2kg each
  • 2 Branches bay leaf
  • 1 Stem kapokbos
  • Cure for duck legs :
  • 150gr brown sugar
  • 50gr rock salt
  • 10gr grated garlic
  • 20gr grated ginger
  • 10gr star anise
  • 12gr coriander seeds
  • 12gr mustard seeds
  • 15gr black peppercorns
  • Lemon thyme
  • 500ml water
  • Buckwheat ‘popcorn’ :
  • 50g Buckwheat kernels
  • 200ml Canola oil
  • Boeren kinders puree:
  • 200gr Dried apricots
  • 100 gr Sultanas
  • 200gr Raisins
  • 100gr Currants
  • 100gr Sugar
  • 500ml Brandy
  • 1 Vanilla pods, cut in half
  • 2 sprigs Buchu
  • Puree :
  • 100g Marinated dried fruit, without the liquid
  • Celeriac puree:
  • 100g Celeriac – small diced
  • 25ml Olive oil
  • 100ml Nage
  • 50ml Cream
  • Salt
  • Grape and bay leaf jus:
  • 500g Blended red grapes
  • 50g Verjus
  • 50g Duck stock
  • 1g Salt
  • 1 Bayleaf, fresh


Khoisan salt crust and the duck:

For the salt crust mix the ingredients well together

We hang the ducks in the cool room for 18 days to let them mature.

Remove the leg and thigh for the crispy confit.

Pre-heat 2 ovens one @ 165°C and the other @ 65°C

Stuff the cavity of the duck with the bay leaf and kapokbos

Cover the crown of the duck totally with the salt crust – pack it tightly

Bake the salt crusted duck for 4 minutes @ 165°C

Remove the duck from the oven and place into 2nd oven and bake for 30 minutes @ 65°C Remove from the oven and allow to rest for 30 minutes.

Remove the salt crust and de-bone the breast. Portion each duck breast into 2.

Heat a non-stick pan and place the duck skin side down over medium heat until golden and crispy.

Cure for duck legs :

Place all the ingredients into a large container and mix well

Place the duck leg into the cure for 24 hours

Confit duck:

Remove the duck legs from the cure

Place into a vacuum bag with 50g duck fat and seal on full.

Cook sous vide for 10 hours at 85°C

Remove and drain the legs. Pick the meat into very small pieces – no skin or sinew

Heat a non stick frying pan and fry the duck in some olive oil until very crispy Drain and place on absorbent paper.

Buckwheat ‘popcorn’:

Heat to 165/175°C

Deep fry the buckwheat till pop

Remove immediately and place onto paper towel

Crispy skin:

Remove the skin from the duck necks

Cut into thin julienne and sprinkle with salt

Place the skin into a dry hot pan and fry until brown and crispy Drain and place on absorbent paper.

Boeren kinders puree:

Soak the fruits in water for over night

Strain the liquid off and keep 500ml

Heat up the soaking liquid from the dried fruit and add the sugar, vanilla and buchu. Bring to the boil and take it off the heat.

Add the brandy

Pour the liquid over the dried fruit and leave to macerate. The longer the better.

Puree ;

Puree and pass through a tamis

Set aside

Celeriac puree:

Sweat the celeriac in the heated olive oil

Add the nage and cook gently until the celeriac is soft

Add the cream and cook for 1 minute

Season with salt

Puree and pass through a tamis

Mix the celeriac puree to the boer kinders puree – 2 to 1 ratio

Grape and bay leaf jus:

Reduce the juice to half – skim the top

Add the rest of the ingredients to the grape juice and reduce to a syrup consistency

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.