The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
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
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


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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