Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

Crisp duck confit


Begin this recipe one or two days ahead to cure the duck.

You'll need

4 duck Marylands (250-300gm each) 120 gm fine salt, preferably Himalayan pink salt 2 tbsp orange juice 1 tsp finely grated orange rind 1 tbsp juniper berries 5 fresh thyme sprigs 2 garlic cloves 2 fresh or dried bay leaves 800 gm duck or goose fat, melted

Method

  • 01
  • Place the duck legs in a non-reactive dish to fit in a single layer. Combine salt, orange juice and rind, juniper berries and thyme in a bowl, then toss with the duck until evenly coated. Cover with plastic wrap and refrigerate to cure (at least 12 hours or for best results 24 hours).
  • 02
  • Preheat oven to 100C. Wipe the salt from the duck, rinse duck and pat dry with paper towels. Place duck legs in a single layer in a casserole dish along with garlic and bay leaves, then pour in the fat until duck legs are completely submerged. Cook duck in oven until very tender and just beginning to fall off the bone (3¼ - 3 ¾ hours), then leave in fat and cool completely to room temperature. (Duck confit can be done ahead and will keep refrigerated if completely submerged in fat for a month.)
  • 03
  • Preheat oven to 220C. Remove duck, garlic and herbs from fat, scrape excess fat from duck, being careful not to break the skin. Place in a large ovenproof frying pan along with garlic and herbs, and roast until golden and crisp (20-25 minutes). Serve with your choice of side dish.

At A Glance

  • Serves 4 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2015

Recipes (10 )

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

A culinary Tour de France

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×