Graham Kerr

86 Braised Poultry

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Duckling, preferably Long Island or Brome Lake 3½ lb. 3½ 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 3½ cups 1½ 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.

Method

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!

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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.

© 1966 Graham Kerr. All rights reserved.

Photos