Bebek betutu
Australian Gourmet Traveller recipe for bebek betutu.
Duck poached in fermented green plum master stock with forbidden rice, umeboshi, spring almonds, amaranth
Australian Gourmet Traveller recipe for duck poached in fermented green plum master stock with forbidden rice, umeboshi, spring almonds, amaranth by Peter Gilmore from Quay, Sydney.
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Duck roasted in Lambrusco with blood plums and bay
Australian Gourmet Traveller recipe for duck roasted in Lambrusco with blood plums and bay.
Pappardelle with duck ragù
Australian Gourmet Traveller recipe for pappardelle with duck ragù.
Italian poultry recipes
Love Italian-style poultry? Then our recipe slideshow will have you soaring with the likes of pappardelle with duck ragú and chicken cacciatore.
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Buckwheat crêpes with duck, pickled mushrooms and leek
Australian Gourmet Traveller recipe for buckwheat crêpes with duck, pickled mushrooms and leek from Hihou in Melbourne.
Twice-cooked duck with celeriac salad
Australian Gourmet Traveller recipe for twice-cooked duck with celeriac salad by Martin Boetz.
Duck-liver pâté croûtes
Australian Gourmet Traveller recipe for duck-liver pâté croûtes.
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The return of the duck press
The duck press, one of the more obscure pieces of the classic French batterie de cuisine, is making something of a comeback.
Pan-roasted duck with leek, apple and bacon salad
Australian Gourmet Traveller fast French recipe for pan-roasted duck with leek, apple and bacon salad.