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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Duck, orange and beetroot salad


This recipe presents the classic flavours of canard à l'orange in a modern salad. You'll need to begin this recipe a day ahead.

You'll need

1 blood orange, segmented 2 golden shallots, thinly sliced 1 red witlof, leaves separated 35 gm (¼ cup) roasted hazelnuts, coarsely chopped   Duck confit 40 gm sea salt flakes 1 sprig thyme 1 garlic clove, bruised 4 duck Marylands (about 1kg) 750 gm duck fat or goose fat, melted   Roast beetroot 4 each baby beetroot and baby golden beetroot 1 tsp olive oil   Orange vinaigrette 300 ml orange juice 60 ml (¼ cup) extra-virgin olive oil Pinch of caster sugar, or to taste

Method

  • 01
  • For duck confit, combine salt, thyme and garlic in a bowl, add duck, turn to coat, then place duck in a non-reactive container to fit snugly and refrigerate to cure (8-10 hours). Preheat oven to 140C. Brush excess salt from duck and place in a baking dish to fit snugly in a single layer, pour over fat to submerge, then bake until duck is very tender (1½-2 hours). Remove duck from fat, transfer to a non-reactive dish, then strain fat over, ensuring duck is completely submerged, cover and refrigerate until required. Confit will keep refrigerated, completely submerged in fat, in an airtight container for 1 month.
  • 02
  • Meanwhile, for roast beetroot, increase oven to 200C. Place beetroot in a roasting pan, add 60ml water, drizzle with oil, season to taste and roast until tender (30 minutes). Set aside to cool slightly, then peel and halve beetroot and set aside.
  • 03
  • Meanwhile, for orange vinaigrette, simmer orange juice in a saucepan over medium-high heat until reduced to 60ml (12-14 minutes), set aside to cool slightly, then whisk in oil and season to taste with sugar and salt.
  • 04
  • Heat an ovenproof frying pan over high heat, place a piece of baking paper in pan, add duck skin-side down and cook until golden (2-3 minutes). Turn, then transfer to oven and cook until warmed through (5-7 minutes). Coarsely shred meat (discard bone), combine with remaining ingredients and beetroot in a large bowl, drizzle over vinaigrette, toss to combine and serve.

This recipe is from the July 2011 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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