The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast duck with orange and rhubarb

There's something majestic about duck, yet many people shy away from cooking it. Duck is in fact rather easy to cook. To balance the fat, acidic fruits such as orange and rhubarb are always perfect partners.

You'll need

2 kg duck, cut into 8 pieces on the bone 180 gm rhubarb, cut into 3cm pieces 60 gm white sugar 220 ml freshly squeezed orange juice (from about 2 oranges) 10 sage leaves, plus extra to serve


  • 01
  • Preheat oven to 200C. Place a wire rack in a roasting pan, sit duck on top and roast until duck begins to brown (35-40 minutes).
  • 02
  • Pour fat from pan and place duck in pan without rack. Combine remaining ingredients, season to taste, pour mixture over duck and continue roasting until duck is falling from the bone (30 minutes). Serve topped with extra sage.

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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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

Lively young frappato from Sicily.

Featured in

Dec 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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