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Out for a duck

Chef Chester Graham gives an exotic twist to a seasonal favourite.

by: Dorah Sithole | 08 Feb 2007

The Chef
Chester Graham was born and bred in Cape Town. At 18, he started work as a kitchen hand at a hotel in Cape Town. His lucky break came when he got an apprenticeship at the Mount Nelson under the leadership of the SA Chefs Academy’s Garth Stroebel.

He's worked in five–star venues like Sun City, Graceland, Caesar's Palace and Toadbury Hall, and has also developed ready meals for delicatessens like the RB Food Theatre. His travels to London and the Middle East have inspired his unique culinary approach.

The Restaurant
Afrodisiac, in Linksfield, Johannesburg, is a five's star grill house specialising in African cuisine. The menu includes dishes from all over the continent, from South Africa to Morocco, Algeria, Zanzibar, Ethiopia, Nigeria and beyond - all accompanied by live entertainment every evening in the trendy Voodoo Lounge.

What's hot in his kitchen

Chester loves Asian cuisine and his favourite ingredient is duck,which he says is highly versatile. He believes it's best served with a pink tint.

The Dish

Chester's duck breasts with chocolate jus is an exotic, delicious concoction prepared by reducing chicken stock and red wine infused with rosemary.It's superbly set off by mixed vegetables cooked in basil pesto and mashed potato spring rolls.

Try Barbary duck breast with chocolate jus and vegetables, Chef Graham's tasty Afrodisiac.


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