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.

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.

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?

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.

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.

Slow-cooked duck breast with leeks and nettle sauce


Pencil leeks and nettles need to be ordered from select greengrocers. At Bentley, Brent Savage serves this duck with a reduced duck stock glaze; you can use a veal glace instead, which is available from butchers and select delicatessens.

You'll need

6 duck breasts (about 220gm each), brought to room temperature 500 ml (2 cups) sunflower oil 24 nettle leaves (about ½ cup) 12 pencil leeks (see note), trimmed and washed To serve: veal glace (optional; see note)   Nettle sauce 125 gm nettle leaves 1/2 small onion, finely chopped 10 gm ginger, peeled and coarsely chopped 1/2 garlic clove, finely chopped 2 1/2 tsp tsp olive oil 1/2 small sebago potato (about 100gm), peeled and diced 1 small fresh bay leaf

Method

  • 01
  • Preheat oven to 60C. Remove sinew from duck tenderloin (underneath the breast) and trim fatty edges around duck breast. Score skin with a sharp knife in a diagonal pattern and season. Wrap in plastic wrap, roll to enclose and fold ends under. Place duck on a damp cloth on an oven tray and roast for 50 minutes. Remove duck from oven, unwrap and cool for 10 minutes.
  • 02
  • Increase oven to 170C. Heat a large non-stick ovenproof frying pan over medium-high heat, add duck skin-side down and fry until golden brown (3-4 minutes), then turn over, transfer pan to oven and roast until duck is medium-rare (3 minutes). Remove from pan and allow to rest for 5 minutes.
  • 03
  • For nettle sauce, blanch nettles until just wilted and bright green (1 minute), then refresh in iced water. Drain well and set aside. Cook onion, ginger and garlic in olive oil in a saucepan over medium heat until onion is soft (3-5 minutes), then add potato and bay leaf and 250ml water and simmer uncovered until potato is completely soft (14-16 minutes). Transfer to a blender, discarding bay leaf, and season to taste with sea salt and freshly ground white pepper. Squeeze excess water from nettles, add to blender and process until smooth. Pass sauce through a fine sieve and adjust seasoning to taste. Keep warm.
  • 04
  • Heat sunflower oil in a deep saucepan to 160C and fry nettle leaves in batches until just crisp (30 seconds to 1 minute; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels and season to taste.
  • 05
  • Heat a large frying pan over high heat, add leeks and fry until blackened and just tender (2-3 minutes each side).
  • 06
  • To serve, spoon nettle sauce onto plates, halve duck breasts and arrange on sauce, and top with leeks and fried nettles.

Watch Brent Savage from Sydney's Bentley restaurant make the slow-cooked duck breast with leeks and nettle sauce recipe live from the Harvey Norman Gourmet Institute Event on May 13 at Domayne Alexandria in an exclusive video on the Harvey Norman website


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

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.

×