The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

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
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

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×