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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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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