Step aside arancini, there’s a new bitesize ball of fried goodness in Cape Town – and it comes on a stick.

The dish

Bocca on Bree Street has added “duck pops” to their menu: crumbed, deep-fried balls filled with soft, succulent duck. They have serious flavour, especially when combined with their accompanying sultana-and-caper puree. It’s the perfect salty-sweet companion that brings out the flavour of the already-delicious duck.
Be warned: when all you’re left with is an empty stick, you will clean the dish with your finger.

The inside of these Crumbed, deep-fried balls filled with soft, succulent duck from Bocca Restaurant. Photo courtesy of the restaurant.

How it’s made

“The duck is stuffed with garlic and rosemary and slow roasted for four hours until it’s falling off the bone,” explains Bocca’s head chef, Lauren Case. “We make a jus from the roasted bones and combine that with the duck and caramelized onions before setting. Then the duck is crumbed, deep fried and served with a sultana and caper purée and pickled beetroot.”

How much?

R62 for three pops.

Another angle of these crumbed, deep-fried balls filled with soft, succulent duck from Bocca Restaurant. Photo courtesy of the restaurant.

The restaurant

Sister to 2013 Best Italian restaurant Burrata, Bocca is fast-paced, trendy and vibey – and occupies prime position on Bree Street. Expect informal, but well-paced service and a selection of tapas-style dishes and pizza.

Also try:

If finger food and sharing is your thing, try the zucchini fries and the pork ribs. Otherwise opt for a Napoletana-style pizza (we’re fond of the Lady Zaza) and of course, a fabulous glass of wine from their extensive wine list.