Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Duck broth with peas and Spätzle


Some recipes call for pushing the Spätzle mixture through a colander into boiling water, but piping them in is an easier and cleaner way to do it.

You'll need

1 duck (about 2.2kg) 2 each onions, carrots, celery stalks, coarsely chopped 1 head of garlic, halved 3 fresh bay leaves 300 gm peas, podded 1 tsp thyme leaves ½ tsp ground cinnamon   Spätzle 125 gm plain flour 2 eggs, whisked 20 gm butter, melted To taste: finely grated nutmeg

Method

  • 01
  • Preheat oven to 250C. Cut duck through the bone into 16 pieces, place in a single layer in a large roasting pan, roast until golden (12-15 minutes). Remove from pan, pat off excess fat with absorbent paper and combine in a large saucepan with onion, carrot, celery, garlic, bay leaves and 3 litres water. Bring to the boil over medium-high heat, reduce heat to low-medium and simmer, skimming occasionally, until meat falls from the bone (1½-2 hours). Remove duck, coarsely shred meat (discard skin and bones) and return to broth. Add peas, thyme and cinnamon and simmer until peas are tender (2-3 minutes).
  • 02
  • Meanwhile, for Spätzle, bring a large saucepan of salted water to the boil over high heat. Mix flour, eggs, butter and 60ml water in a bowl until smooth and combined, season to taste with sea salt, black pepper and nutmeg. Transfer to a piping bag fitted with a 5mm-nozzle and pipe in batches into boiling water, cutting at 2cm-intervals with kitchen scissors. Cook until Spätzle rise to the surface (1-2 minutes), remove with a slotted spoon and add to broth, ladle among small bowls and serve immediately.

At A Glance

  • Serves 12 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 people

Featured in

Apr 2010

You might also like...

Summer soups

recipes

Roast garlic and potato soup with caviar and herb toast

Spicy soups from around the world

recipes

Chicken brodo with mushroom and mascarpone tortellini

Warming broth recipes

recipes

Hand-cut egg noodles in broth with beef shin and tendon

Winter's 20 most popular recipes

recipes

Chicken, egg and lemon soup

Smoky recipes

recipes

Confit duck, onion and bean soup with persillade

Smoky recipes

recipes

Torn pasta soup (malfattini in brodo)

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)

recipes

conversion tool

 
get the latest news

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

×