Easy
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Duckling, preferably Long Island or Brome Lake
Salt
To season
To season
To season
Black peppercorns, freshly ground
To season
To season
To season
Carrot
Onion
Garlic clove
Clarified butter
Apricot juice from the can*
Bay leaf
Thyme
Parsley
Arrowroot
????
Water
Apricots
*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.