86 Braised Poultry

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Duckling, preferably Long Island or Brome Lake lb. lb. 1.75 kilos
Salt To season To season To season
Black peppercorns, freshly ground To season To season To season
Carrot 1 large 3 oz. 85 grams
Onion 1 medium 3 oz. 85 grams
Garlic clove 2 2 2
Clarified butter
Apricot juice from the can* ½ cup 5 fl. oz. 140 milliliters
Bay leaf 1 1 1
Thyme 2 sprigs 2 sprigs 2 sprigs
Parsley 1 sprig 1 sprig 1 sprig
Arrowroot 2 tbsp. ½ oz. ????
Water cups cups 855 milliliters
Apricots 1 20-oz. can 1 20-oz. can 600-gram can

*Two pounds of fresh apricots can be gently poached in a light syrup when in season.


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 even a fiercely wielded viceregal fork could not penetrate its golden crust!





Method of Preparation

  1. Peel and slice vegetables and cloves of garlic.
  2. Measure apricot juice and water.
  3. Preheat oven to 375°F.
  4. Prepare arrowroot paste for thickening sauce.
  5. Tie up herbs.
  6. Dry duck inside and out and tie up.