Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Duck rillettes


You'll need

6 (about 1.2kg) confit duck legs (see note) 175 gm (1¼ cups) duck or goose fat (see note) To serve: pide, thinly sliced and toasted   Quatre epices 2½ tsp ground white pepper ¼ tsp ground cloves ¾ tsp each ground ginger and ground nutmeg

Method

  • 01
  • For quatre epices, combine all ingredients in a screw top jar, shake to combine and set aside.
  • 02
  • Preheat oven to 100C. Place duck in a roasting pan and cook for 5 minutes or until fat has melted. Drain and reserve fat. Remove skin from duck legs and finely slice, using a sharp knife. Remove duck flesh from bones and finely shred using a fork.
  • 03
  • Warm duck fat and reserved fat in a shallow pan until it has just become liquid, add shredded duck meat, season to taste with quatre epices and sea salt and cook, stirring occasionally, for 5 minutes or until duck meat is soft. Spoon rillettes into a terrine or pot and pack down firmly, cover and refrigerate until set. Serve just at room temperature with pide toasts.
Note Confit duck, duck and goose fat are available from specialty butchers and specialty food stores.

At A Glance

  • Serves 10 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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 10 people

Featured in

Mar 2007

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.

×