The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Crisp Sichuan duck with cucumber salad


Based on Barbara Tropp's recipe in The Modern Art of Chinese Cooking. You will need to begin this recipe 1 day ahead.

You'll need

  Sichuan duck 1 (about 2.2kg) duck 2 tbsp Sichuan pepper 30 gm (¼ cup) sea salt 2 tsp five spice powder 2 tbsp ShaoXing wine 40 gm piece ginger, peeled 3 green onions, cut into 3 widthways 1½ litres peanut oil 2 tbsp dark soy sauce 35 gm (¼ cup) plain flour To serve: roasted peanuts   Cucumber salad 2 telegraph cucumbers, peeled, halved lengthways and seeds removed 1 tbsp Sichuan pepper, roasted and coarsely ground 2 tsp sugar 1 tbsp chilli oil (see note)

Method

  • 01
  • Using kitchen scissors, halve duck lengthways and press to flatten. Remove fat from inside tail, clean cavity and cut off tail. Rinse under cold running water and pat dry with absorbent paper.
  • 02
  • Combine sea salt with Sichuan pepper in a frying pan and stir over medium heat for 4-5 minutes or until fragrant. Place mixture in a mortar and, using a pestle, coarsely grind, then stir through five spice. Rub half the mixture evenly all over duck and place in a ceramic dish, cover with plastic wrap and stand at room temperature, turning once, for 6 hours or refrigerate for up to 2 days.
  • 03
  • Remove duck from marinade, then rub with rice wine. Coarsely crush ginger and green onion and rub evenly over duck. Place duck in a roasting pan large enough to snugly fit duck.
  • 04
  • Place a large bamboo steamer over a waterfilled wok and bring to the boil over high heat, reduce heat to medium, add duck tray and steam, replenishing water and removing liquid from duck tray every 30 minutes, for 3 hours or until tender.
  • 05
  • Place duck on a wire rack over a tray and leave in a draughty place to dry for 2 hours. Heat oil in a large, heavy-based saucepan or deep fryer to 190C. Rub duck with soy sauce and dust with plain flour. Deep fry for 3-4 minutes or until crisp, remove and place on an absorbent paper-lined plate. Increase heat to 200C, return duck and deep fry for 30 seconds or until dark brown.
  • 06
  • For cucumber salad, cut cucumber crossways into 1cm crescents and combine with Sichuan pepper, sugar and chilli oil and season to taste with sea salt and freshly ground black pepper. Serve duck sprinkled with remaining salt mixture, roasted peanuts, cucumber salad and steamed rice.

Note Chilli oil is available from Asian supermarkets and grocery stores.


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 this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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

Drink Suggestion

Light red cabernet franc.

Featured in

Aug 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×