88 Queensland Duckling

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Duckling 2½ to 3 lb. 4½-5 lb. 2 to 2.5 kilos
Water 12 cups 5 pints 3 liters
Salt 1 tbsp. ½ oz. 15 grams
Clarified butter, melted ½ cup 4 fl. oz. 115 milliliters
Pineapple pieces 1 30-oz. can 1 30-oz. can 720-gram can
Sweet green peppers 2 2 2
Fresh ginger or ground 1 tsp. 1 tsp. 45 grams
Pineapple juice (from can) 1 cup 8 fl. oz. 230 milliliters
Soya bean sauce 2 tbsp. 2 tbsp. 30 milliliters
Black peppercorns, freshly ground 1 tsp. 1 tsp. 10 grams
Arrowroot 2 tbsp. ¾ oz. 20 grams
Long grain rice cups 10 oz. 285 grams


Method of Preparation

  1. Cut duck into 4 even-size pieces.
  2. Measure butter.
  3. Strain juice from can of pineapple and keep.
  4. Skin, pip, and dice green peppers to same size as pineapple.
  5. Peel and grate fresh ginger or measure ground ginger.
  6. Mix juice from can, soya bean sauce, ground peppercorns, and arrowroot.
  7. Dissolve arrowroot.

Method of Cookery

  1. Place duck in cold water in a large saucepan. Add salt. Bring to boil, reduce to simmer, cover with a lid, and cook 45 minutes.
  2. Remove duck and dry with cloth.
  3. Strain cooking liquid and remove fat from surface.
  4. Shallow fry duck in butter for 15 minutes to color.
  5. Put pieces back in saucepan, add cups of cooking liquid, pineapple, green pepper, and ginger. Cover. Simmer 15 minutes. Remove duck to serving casserole and keep hot.
  6. Skim fat from cooking liquid, bring to boil, thicken with arrowroot mixture, and stir until clear. Adjust seasoning if necessary. Pour over duck.


Serve with plain Boiled Rice tinted with turmeric by placing 1 level teaspoonful with the water for the initial boiling. Serve also some whole green beans lightly tossed in butter, Serve a very lightly chilled full-bodied white wine.