86 Braised Poultry

Comment on Method

My main “grouse” with duck is that when it is roasted, there appears to be very little meat left. My favorite method is to braise duckling, and if this is done carefully, the results are fabulous, filling, and tender. Tenderness is quite a point with me because I once planned a dinner for New Zealand’s Governor-General. The roast Aylesbury duckling was so tough that