Use reserved backbone and the duck bones to make stock. Serve with steamed asparagus, green beans or a crisp green salad.
TWICE-ROASTED DUCK WITH RHUBARB & GINGER RELISH
PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 4
2kg whole duck, wings folded under
1 large onion (200g), unpeeled, sliced thickly
6 small floury potatoes (480g, such as King Edward or sebago), peeled, halved
4 fresh thyme sprigs
RHUBARB & GINGER RELISH
600g rhubarb stalks
20g fresh ginger, peeled, cut into long, thin strips
¾ cup (165g) firmly packed brown sugar
¼ cup (60ml) red wine vinegar 10 fresh thyme sprigs
1 Preheat oven to 200°C/180°C fan. Pat duck dry inside and out with a paper towel. Prick skin all over with a skewer. Season all over the skin and inside cavity.
Denne historien er fra Issue 73 2021-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 73 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
