Healthy Eating

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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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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Tarragon duck legs with apple and cabbage


You'll need

4 duck Marylands (about 220gm each), thigh bone removed 50 ml olive oil 2 eating apples, such as gala or pink lady, cut into wedges 800 gm red cabbage, thinly sliced 100 ml Calvados   Shallot and tarragon stuffing 50 ml olive oil 6 golden shallots, thinly sliced 2 garlic cloves, finely chopped 30 ml Calvados 2 tbsp mustard powder 2 tbsp chopped tarragon 60 gm (1 cup) fresh breadcrumbs

Method

  • 01
  • For shallot and tarragon stuffing, heat olive oil in a frying pan over low heat, add shallot and a pinch of salt, stir occasionally until caramelised (10 minutes), add garlic and stir occasionally until fragrant (1 minute). Add Calvados and cook over high heat until syrupy and reduced (1-2 minutes), then remove from heat, stir in mustard, tarragon and breadcrumbs, season to taste and set aside to cool completely.
  • 02
  • Lay duck legs skin-side down on a board and open thigh meat out to flatten. Divide stuffing among thighs, roll lengthways to enclose, secure with toothpicks and set aside.
  • 03
  • Preheat oven to 180C. Heat olive oil in a large frying pan over medium-high heat, add duck legs and cook, turning often, until browned (3-4 minutes), then transfer to a roasting pan and roast until just cooked through (12-14 minutes).
  • 04
  • Meanwhile, return frying pan to medium heat, add apples, turn occasionally until golden (5 minutes), transfer apples to a plate and set aside. Add cabbage to pan and stir occasionally until wilted (10 minutes). Return apples to pan, add Calvados and ignite with a match (be careful of flames) then allow flame to burn out. Season cabbage and apple to taste and serve with duck legs.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Duck legs make for a neat, sophisticated presentation. Your butcher can remove the bone from the thigh meat to make room for the stuffing, although it's not too difficult to do yourself.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Normandy cidre bouché or funky farmhouse cider.

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