Recipe to produce 4 portions
Duckling, preferably Long Island or Brome Lake
Black peppercorns, freshly ground
Apricot juice from the can*
*Two pounds of fresh apricots can be gently poached in a light syrup when in season.
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!
© 1966 Graham Kerr. All rights reserved.