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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

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

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

The cheat: confit duck

Duck, beetroot and rocket salad with duck-fat potatoes

Duck, beetroot and rocket salad with duck-fat potatoes

Whether it's bringing its riches to salads or barbecues, this winter favourite becomes a summer star with the simple addition of acid and freshness.

Duck is often thought of as a luxury ingredient, and luscious duck confit even more so. The time it takes to prepare (curing and long, slow cooking included), however, is a luxury in itself, so it's such a boon to be able to buy it ready-made.

Many delicatessens stock confit duck legs. The locally produced versions are sealed in vacuum bags and kept refrigerated, while the imported French versions of beautifully trimmed legs canned or jarred in their own fat (perfect for making the ultimate roast potatoes) are great pantry stand-bys.

Whichever you opt for, all you need to do is warm the duck in a little of its fat or a splash of oil, either in a frying pan and then in the oven, or quickly on the barbecue.

Although often considered a wintry ingredient, we love confit duck paired with something crisp and light - shredded and tossed through a crisp salad, say, and dressed with a piquant vinaigrette. It also pairs well with summer fruit such as cherries, pineapple, peaches, plums, mangoes, lychees - the list goes on. Tuck in.

Duck, beetroot and rocket salad with duck-fat potatoes
Serves 4
Preheat oven to 180C. Boil 300gm sliced kipfler potatoes in salted water until tender (6-8 minutes), then drain. Heat a little duck fat in a frying pan over medium-high heat, and brown 3 confit duck legs (2-3 minutes), transfer to a baking tray and warm through in the oven (4-5 minutes). Cook potatoes in the fat in the pan until golden and crisp. Shred duck meat and combine in a bowl with 1 cup wild rocket, ½ cup mint, 2 thinly sliced small beetroot, 100gm each blanched peas and sugar snap peas and 1 thinly sliced golden shallot. Drizzle with 2 tbsp olive oil, 1 tbsp red wine vinegar and juice of ½ orange, season to taste, toss to combine and serve.

Fried rice with duck, pineapple and mint
Serves 4-6
Heat 2½ tbsp grapeseed oil in a frying pan over medium-high heat and stir-fry 2 thinly sliced red shallots, 2 tbsp finely grated ginger, 1 finely chopped garlic clove and 1 thinly sliced birdseye chilli until fragrant (1-2 minutes). Add 1 lightly beaten egg and stir-fry to scramble (1-2 minutes). Add shredded meat of 2 confit duck legs and warm through (1 minute). Add 2 cups cooked cold jasmine rice and stir-fry until warmed through, then add 100gm chopped pineapple, a handful each torn mint and coriander and a splash each of soy sauce and fish sauce. Season to taste, top with fried shallots and serve with lime wedges.

Barbecue duck with peaches and prosciutto
Serves 4
Heat a barbecue to medium-high heat. Brush 4 halved peaches with a little olive oil and barbecue, cut-side down, until lightly charred (4-5 minutes). Barbecue 4 confit duck legs until warmed through (5-6 minutes). Toss peaches with 4 torn prosciutto slices, ¼ thinly sliced Spanish onion, a handful of basil and a drizzle of olive oil and balsamic vinegar. Season to taste and serve with barbecue duck legs.

Duck and pickled cherries on toasted baguette
Serves 4-6 as a snack
Stir 160ml red wine vinegar, 100ml red wine, 50gm raw caster sugar, 2 thyme sprigs and 1 fresh bay leaf in a saucepan over medium-high heat to dissolve sugar. Add 200gm pitted cherries and simmer until just tender (4-5 minutes). Refrigerate in a sterile 1-litre container for up to 2 weeks. Preheat oven to 180C. Just warm 3 confit duck legs in oven (4-5 minutes), shred meat and combine in a bowl with 1½ tbsp olive oil, 2 tsp Sherry vinegar, 1 small finely chopped golden shallot, ¼ finely chopped garlic clove, finely grated rind of ½ orange and a handful of flat-leaf parsley. Season to taste, mix well and pile on thick toasted baguette slices. Serve topped with pickled cherries.

Hot Tip
+ If you buy duck confit in duck fat, you won't need to add any fat to the pan when you're warming it through. If it's vacuum-sealed, a splash of mild-flavoured olive oil in the pan is a good idea.

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...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

What to do with Dijon mustard

A dollop of this staple adds a welcome bite to sharpen and s...

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ...

Quick meals with rolled oats

The nutty flavour and texture of these little grains of good...

Quick meals with almonds

Nuts are a must on the festive menu, not least almonds, the ...

Quick meals with quinoa

Quinoa keeps well and lends its nutty goodness to salads, sn...

Quick meals with vermicelli noodles

The less time spent in the kitchen on hot days the better, s...

Fast seafood recipes

Barramundi en papillote, grilled scallops in the shell, and ...

The cheat: chickpeas

Keep some chickpeas in the cupboard and you’ve got an instan...

get the latest news

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

×