The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

The cheat: Chinese roast duck

When you have to whip up a meal in a flash, a duck bought roasted and ready to eat is an easy - and delicious - solution.

Roasting your own duck at home is a chore, says chef Dan Hong of Sydney Cantonese restaurant Mr Wong, and he should know - the restaurant roasts 80 birds a day. "The work that goes into them is intense; it's very time-consuming," he says. But picking one up and creating a meal around it is super-convenient. The Chinese staple is a great go-to ingredient when time is short because there are loads of dishes you can put together quickly using it as the foundation. "I love to shred the meat and stir it through some fried rice," says Hong, and it makes a great base ingredient for a curry (see below) or a stir-fry (Asian mushrooms, bamboo shoots, oyster sauce and Shaoxing wine make a great combo). Try it thinly sliced in a warm baguette with a crunchy coleslaw, or tossed with cannellini beans in a citrus and herb dressing as a light lunch. A word of advice: be sure to buy more than you think you'll need, because it's difficult to resist snacking on the meat on your way home.

Duck noodle soup
Serves 4 (pictured)
Bring 1.5 litres chicken stock to the boil in a saucepan, then season to taste with dark soy sauce and sesame oil. Meanwhile, cook 400gm thin egg noodles (or thin egg pasta) in a saucepan of boiling water until al dente (2-4 minutes). Drain, divide among bowls and ladle broth over. Thickly slice the meat of ½ Chinese roast duck, slice garlic chives and pick coriander leaves, add all to soup and serve.

Red duck and pineapple curry
Serves 4
Heat 1 tbsp peanut oil in a wok over medium-high heat, add 1¼ tbsp red curry paste (see note) and stir until fragrant (1-2 minutes). Add 500ml coconut milk, 270ml coconut cream and 5 kaffir lime leaves, torn, and bring to the boil. Reduce heat to low, add the coarsely chopped meat of ½ Chinese roast duck and 300gm canned pineapple pieces, drained, and cook until ingredients are warmed through (4-6 minutes). Top with Thai basil leaves and serve with steamed jasmine rice.
Note We prefer to use Maesri and Mae Ploy curry pastes.

Peking rolls
Makes 12
Arrange the thinly sliced meat of ½ Chinese roast duck on a platter. Slice 1/2 telegraph cucumber and 3 spring onions into batons and add to platter. Steam 12 Peking duck pancakes in a bamboo steamer over a saucepan of boiling water until warmed through (4-5 minutes), then wrap in a tea towel to keep warm. Place everything on table, along with some hoisin sauce and plum sauce for drizzling, for your guests to wrap.

Quick mushroom and duck risotto
Serves 4
Heat 1 tbsp extra-virgin olive oil in a saucepan over medium heat, add 4 golden shallots, thinly sliced, and 1 garlic clove, crushed, and stir until tender (5 minutes). Add 1½ cups arborio rice and stir to combine. Add 100gm chestnut mushrooms and stir to combine. Add 250ml white wine, stir for 1 minute, then add 3 cups chicken stock, a cup at a time, and stir until rice is tender and liquid absorbed (15-20 minutes). Stir in the coarsely shredded meat from ½ Chinese roast duck and 50gm parmesan, finely grated, season to taste and serve. 

Hot tips
+ A Chinese barbecue shop that prepares and cooks its poultry in-house is the best place to buy Chinese roast duck.
+ The duck should be plump with shiny skin,  and the meat should be eaten the day it's bought.
+ Ask the shop for sauce to accompany the duck.
+ To ensure the meat remains succulent, set the duck aside at room temperature until you're ready to use it.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

How to grow your own strawberries

A real ace of the garden, strawberries may require attention...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×