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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Confit goose, peach, bitter leaf and dried cranberry salad


"Confit is a wonderful technique to master - it's such an easy thing to reheat and serve in many different ways," says Jeremy Strode. "I learnt this technique with Pierre Koffmann at La Tante Claire. He's from Gascony, which is the heartland in France for duck and goose. This is typical of something I'd do with confit - adding fresh, crisp and acidic ingredients to offset its richness." Start this recipe a day ahead to cure the goose and steep the cranberries.

You'll need

3 cups (loosely packed) watercress 2 witlof, trimmed, coarsely chopped crossways 2 cups rocket, trimmed, torn 1 radicchio, trimmed, torn 1 curly endive (pale heart only), trimmed 2 peaches (not overripe), cut into thin wedges   Goose leg confit 100 gm sea salt flakes 1 tbsp black peppercorns 8 dried bay leaves, coarsely crumbled 12 thyme sprigs 1 tsp juniper berries, coarsely crushed with a mortar and pestle 4 goose or duck legs (see roast goose breast recipe) 750 gm goose or duck fat (see note)   Cranberry and mustard vinaigrette 3 tsp Dijon mustard 60 ml (1/4 cup) red wine vinegar 150 ml extra-virgin olive oil 35 gm (1/4 cup) dried cranberries

Method

  • 01
  • For goose leg confit, combine salt and half each of the peppercorns, bay leaves, thyme and juniper in a bowl. Sprinkle half over the base of a non-reactive container that hold the legs snugly in a single layer, place legs on top, sprinkle remaining salt mixture over, cover and refrigerate overnight to cure. Next day, preheat oven to 160C. Rinse legs under cold water, then pat dry with paper towels. Melt fat in a casserole over low heat, add remaining spices and herbs and legs, cover with a lid and place in oven until the meat falls from the bone (2-2½ hours). Remove from oven, gently transfer legs to a dish with a slotted spoon, strain fat over legs to cover completely, cover and refrigerate until required. Confit will keep if completely submerged in fat for 2 months.
  • 02
  • For cranberry and mustard vinaigrette, whisk together mustard, vinegar and oil in a bowl and season to taste. Add cranberries and set aside to steep (at least 4 hours or overnight).
  • 03
  • Preheat oven to 180C and stand confit for 10-15 minutes to soften fat. Gently remove legs from the fat (reserve for roasting the potatoes), place skin-side down in an ovenproof non-stick or cast-iron frying pan, and roast until golden brown (12-15 minutes). Drain on paper towels, then cut 3 of the legs in half, separating the thigh and drumstick. Shred the meat of the remaining leg and keep warm.
  • 04
  • Meanwhile, wash and dry leaves and divide among serving bowls. Scatter with peach and shredded leg meat, dress with vinaigrette, top with leg pieces and serve.

Note Duck and goose fat is available in cans or jars from select delicatessens.


At A Glance

  • Serves 6 people
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

At A Glance

  • Serves 6 people

Drink Suggestion

You need something textural and fresh to cut through the goose and cranberry. An Alsace riesling or grand cru, such as Albert Boxler Grand Cru Brand, would work well.

Featured in

Dec 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×