GT tableware

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

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Confit duck with white beans, speck and broad beans


You'll need

200 gm dried cannellini beans, soaked overnight in cold water, drained ½ carrot, finely chopped ½ onion, finely chopped 5 thyme sprigs 1 garlic clove, finely chopped 200 gm podded broad beans (about 600gm unpodded) 200 gm podded peas (about 500gm unpodded) 2 tbsp olive oil 200 gm speck, cut into lardons 100 ml chicken stock 50 gm butter, coarsely chopped 1 tbsp flat-leaf parsley, coarsely chopped   Confit duck 750 gm duck fat (see note) 4 duck Marylands (about 250gm each) 6 thyme sprigs 2 tbsp sea salt flakes

Method

  • 01
  • For confit duck, melt fat over medium heat in a wide saucepan large enough to fit duck legs in a single layer. Add duck Marylands, ensuring they’re completely covered in fat. Reduce heat to very low, add thyme and salt, season to taste with black pepper, cover with a round of baking paper and cook until duck is very tender (3-3½ hours). Gently remove with a slotted spoon and set aside. (Strain duck fat and refrigerate for another use.)
  • 02
  • Meanwhile, rinse white beans under cold running water, combine in a saucepan with carrot, onion, thyme and half the garlic, cover with cold water and simmer over low heat until beans are tender (50 minutes-1 hour). Drain well (discard carrot, onion and thyme) and set aside.
  • 03
  • Preheat oven to 200C. Blanch broad beans until bright green (1 minute), refresh, drain, peel and set aside. Blanch peas until bright green (30 seconds-1 minute) refresh, drain and set aside.
  • 04
  • Place duck skin-side up on an oven tray lined with baking paper, roast until skin is crisp and duck is warmed through (8-10 minutes).
  • 05
  • Meanwhile, heat oil in a frying pan over medium heat, add speck and stir occasionally until golden (3-4 minutes). Stir in remaining garlic, then add stock and white beans and simmer until beans are warmed through (2-3 minutes). Stir in peas and broad beans, season to taste, then stir in butter and parsley. Divide among serving plates, top with duck, season to taste and serve hot.
Note Duck fat is available in cans or jars from select delicatessens.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“Press Food & Wine’s confit duck is just superb. Would you please request the recipe?”
Jade Tsen, Brighton, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


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
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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 4 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×