The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mango recipes

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Confit duck salad with roast radish, shallot and horseradish mascarpone

You'll need

4 duck Marylands (about 250gm each) 60 gm sea salt 8 garlic cloves, unpeeled, bruised 8 thyme sprigs 10 black peppercorns 6 juniper berries 1 fresh bay leaf 660 gm duck fat, or enough to cover, melted 80 gm mild flat pancetta, cut into lardons 4 radishes, quartered 3 golden shallots, peeled and quartered 3 cups (loosely packed) mixed bitter leaves, such as curly endive, red witlof, sorrel, watercress, dandelion and radicchio 1 tbsp extra-virgin olive oil 2 tsp Sherry vinegar   Horseradish mascarpone 100 gm mascarpone, softened 40 gm horseradish, finely grated Juice of ¼ lemon


  • 01
  • Combine duck and salt in a non-reactive container, toss to combine then cover and refrigerate overnight to lightly cure.
  • 02
  • Preheat oven to 110C. Rinse duck under cold water, pat dry with absorbent paper and place in a deep roasting pan. Add 6 garlic cloves, 4 thyme sprigs, peppercorns, juniper and bay leaf and cover with duck fat. Cover closely with baking paper and foil and roast for 1½ hours. Uncover and roast until meat just comes away from bone (1-1½ hours). Remove legs from fat (discard fat or strain and reserve for another use) and refrigerate until required.
  • 03
  • Increase oven to 150C. Heat a frying pan over medium heat. Add pancetta, radish, shallot and remaining garlic and thyme and cook, stirring occasionally, until golden (2-3 minutes), then transfer to oven and roast until lightly golden and soft (10 minutes). Set aside.
  • 04
  • For horseradish mascarpone, combine ingredients in a small bowl, season to taste and stir gently with a wooden spoon (do not overwork). Refrigerate until required.
  • 05
  • Meanwhile, cook duck legs skin-side down in a frying pan lined with baking paper over low heat until fat renders and skin is golden-brown and crisp (5-7 minutes), then transfer to oven to warm through (5 minutes). Shred duck meat from bones (discard bones) and set aside.
  • 06
  • Combine pancetta mixture with mixed leaves, olive oil and vinegar, season to taste and divide among plates. Scatter duck over, top with spoonfuls of horseradish mascarpone and serve warm.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

“With its mix of bitter leaves and dandelion, this dish says ‘salad’, but then you add in the duck, pancetta and horseradish mascarpone and it tips it into delicious decadence,” says Paul Allam. You’ll need to begin this recipe a day ahead to cure the duck legs.

At A Glance

  • Serves 4 people
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
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2008 Tertini Reserve Pinot Noir, Southern Highlands, NSW, or 2008 Freeman Secco Rondinella and Corvina, Hilltops, NSW.

You might also like...

Italian breakfast recipes


Christmas pudding ice-cream

Pizza recipes


Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z


Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K


Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes


Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes


Serge Dansereau: Homemade lemonade

Classic Italian recipes


Serge Danserau: Duck confit and potato terrine

Easter lunch recipes


conversion tool

get the latest news

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