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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

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Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

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GT's party hamper

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Aerin Lauder’s Morocco

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Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

South on Albany's confit duck salad with honey and hazelnut dressing

"May I request the recipe for the confit duck salad from chef John Evans at South on Albany in Berry?"

Merideth Mccluskey, Sydney, NSW


To request a recipe, email 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.

You'll need

3 duck Marylands (about 275gm each) 1 head of garlic, cloves peeled 2 tbsp rock salt 2 tbsp (firmly packed) thyme 1 tbsp black peppercorns, crushed with a mortar and pestle 1 fresh bay leaf, torn Finely grated rind of ½ orange 600 gm duck fat, melted 2 cups (loosely packed) watercress sprigs 4 radicchio leaves, torn ½ cup (loosely packed) frisée (pale inner leaves only) 1 cup (loosely packed) baby rocket ¼ carrot, cut into julienne 45 gm (1/3 cup) roasted and chopped hazelnuts   Honey and hazelnut dressing 2 tbsp orange juice 2 tbsp lemon juice 2 tbsp hazelnut oil 1½ tbsp honey ½ tsp each Dijon and wholegrain mustard


  • 01
  • Preheat oven to 120C. Wash duck and pat dry with paper towels. Combine garlic, rock salt, thyme and black pepper in a food processor, pulse until coarsely ground, then transfer mixture to a non-reactive container and stir in bay leaf and orange rind. Rub salt mixture thoroughly into duck, cover and refrigerate for 6-8 hours to cure.
  • 02
  • Rinse duck under cold running water, rubbing to remove any herbs or spices. Dry well with paper towels and place in a roasting pan large enough to hold duck pieces snugly in a single layer. Pour duck fat over to submerge duck completely, loosely cover pan with foil, transfer to oven and cook until meat starts to fall from the bone (2½-3 hours). Cool to room temperature in fat (30-40 minutes). Remove duck from fat with a slotted spoon (strain fat and refrigerate for another use), transfer to a tray skin-side up and refrigerate until flesh is firm (30-40 minutes).
  • 03
  • Preheat oven to 160C. Remove skin from duck, transfer skin to a wire rack placed over a roasting pan and roast until golden and crisp (25-30 minutes). Chop skin finely and keep warm.
  • 04
  • Shred duck meat, discarding sinew and bones. Place on an oven tray and roast until warmed through (4-5 minutes), then transfer to a bowl and keep warm.
  • 05
  • For honey and hazelnut dressing, whisk citrus juices, oil, honey and mustards in a bowl, then season to taste. Drizzle a quarter of the dressing over duck.
  • 06
  • Combine watercress, radicchio, frisée, rocket and carrot in a bowl and season to taste. Drizzle with remaining dressing, add duck, toss lightly to combine, and serve scattered with hazelnuts and duck skin.

At A Glance

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At A Glance

Additional Notes

Start this recipe a day ahead to cure the duck. This can also be done in advance – it will keep refrigerated, fully submerged in fat, for three weeks.

Featured in

Aug 2016

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