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.

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.

Cornersmith Annandale opens

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

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.

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.

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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Duck with cumin (Itik jintan putih)


You'll need

60 gm (½ cup) cumin seeds, roasted 2 tbsp black peppercorns 2 onions, coarsely chopped 2 heads garlic, peeled and coarsely chopped 100 ml vegetable oil 800 ml light coconut milk 8 duck marylands 25 gm (1/3 cup) fried shallots, lightly crushed, plus extra to serve (see note) To serve: coriander sprigs To serve: steamed rice

Method

  • 01
  • Process cumin seeds and peppercorns in a spice grinder to a fine powder, then combine in a bowl with 2 tbsp water to form a paste. Process onion and garlic in a food processor to a coarse paste.
  • 02
  • Heat oil in a saucepan large enough to hold duck pieces. Add onion mixture and sauté over medium heat for 7-8 minutes without colouring. Add spice paste and stir frequently for 3-4 minutes, or until mixture is golden and oil separates.
  • 03
  • Add coconut milk and 1 litre of water. Bring to the boil, stirring frequently, add duck and fried shallots and simmer for 1½ hours or until duck is tender, then transfer duck to a roasting pan and keep warm. Reduce sauce until thickened and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Before serving, roast duck at 220C for 10-15 minutes to crisp the skin. Scatter with fried shallots and coriander sprigs and serve immediately with warm sauce and rice.
Note Fried shallots are available from Asian food stores.

This traditional dish is given a new twist. Here, the duck is cooked with coconut milk, cumin, garlic and onions. The heat of the dish is derived from freshly ground black pepper. This recipe is adapted from chef Sofian Hashim at Stan's Assam & Garam in Kuala Lumpur.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Savoury, spicy, cool-climate pinot noir

Featured in

Apr 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×