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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
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A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

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Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Salt-crust duck with saba


Inspired by Mario Batali's recipe in Molto Italiano.

You'll need

1 (about 1.8kg) duck 1 bunch sage leaves 2 kg coarse rock salt 4 eggwhites To serve: saba (see note) 200 gm wild rocket 2 radicchio, rinsed and finely shredded   Roast potatoes 1 kg Desiree potatoes, washed 60 ml (¼ cup) olive oil

Method

  • 01
  • Rinse the cavity of the duck and dry with absorbent paper. Season cavity with sea salt and freshly ground black pepper and place sage inside. Tie legs together with kitchen twine.
  • 02
  • Preheat oven to 220C. Place enough salt in the base of a roasting pan, just large enough to hold the duck, to form a 2cm base and place duck on top. Whisk eggwhites to a light froth and combine with remaining salt. Cover duck completely with salt mixture. Roast duck for 1½ hours, then remove and rest for 10 minutes.
  • 03
  • Meanwhile, halve potatoes lengthways, slice into 1cm-thick slices and combine with olive oil in a roasting pan. Season to taste. Roast for 50-60 minutes or until golden and crisp.
  • 04
  • Carefully remove salt crust and brush any remaining salt from duck with a pastry brush. Remove skin and discard. Coarsely shred duck and serve drizzled with saba and combined rocket and radicchio and roast potatoes to the side.

Note Saba is the sweet reduction of grape must and is available from The Essential Ingredient and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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