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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au 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.

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.au 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

Method

  • 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.

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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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