The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

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.

Mascarpone

Slow-roast duck with orange


You'll need

1 duck (about 2.3kg) For drizzling: olive oil 1.5 kg King Edward potatoes, scrubbed and coarsely chopped 3 tbsp duck fat 250 ml (1 cup) chicken stock 150 ml freshly squeezed orange juice 1 tbsp brandy or Cognac 2 oranges, segmented, plus finely grated rind of 1 orange   Orange salt Thinly peeled rind of 2 oranges 40 gm (⅓ cup) sea salt flakes

Method

  • 01
  • For orange salt, preheat oven to 100C. Place orange rind on a wire rack placed over an oven tray and bake until rind is dried and crisp (2½-3 hours). Cool, then finely grind in a spice grinder or mortar and pestle. Add salt and grind to combine. Set aside.
  • 02
  • Increase oven to 180C. Rinse cavity of duck under cold running water and pat dry with absorbent paper. Drizzle with a little oil and season skin and cavity with orange salt. Place duck on a wire rack placed over a roasting pan and roast until skin is golden (1 hour).
  • 03
  • Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until golden and crisp (1 hour). Remove from oven and set aside.
  • 04
  • Reduce oven to 150C and roast duck until flesh is tender when pierced with a knife (1½ hours). Return potatoes to oven for last 15 minutes of cooking to warm through.
  • 05
  • Meanwhile, boil chicken stock and orange juice in a saucepan over high heat until reduced by half (8-10 minutes), add brandy and ignite with a match (be careful of flames). Stir in orange segments and rind and season to taste. Spoon over hot duck and potatoes and serve with extra orange salt.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

This dish is about getting as much orange flavour into the duck as possible. The orange salt can be made ahead of time - it keeps for ages in an airtight jar. Use it to season roast meats, winter soups and braises.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Spicy red Côtes du Rhône or McLaren Vale grenache blend.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×