Graham Kerr

93 Scotch Duckies

Preparation info

  • Difficulty

    Medium

  • 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
Cooked duck meat 12 oz. 12 oz. 360 grams
Mushrooms, finely sliced 1½ cups 3 oz. 85 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Parsley stalks 1 tbsp. 1 tbsp. 7.5 grams
Duck stock, reduced 1 cup 8 fl. oz. 230 milliliters
Clarified butter 2 tbsp. 1 oz. 30 grams
Flour 5 tbsp. 1¼ oz. 37.5 grams
Shallots 4 tbsp. 4 tbsp. 115 grams
Whisky 2 tsp. 2 tsp. 30 grams
White Sauce 8 tbsp. 4 fl. oz. 115 milliliters
Parsley stalks 4 tbsp. 4 tbsp. 30 grams
Breadcrumbs ½ cup 2 oz. 60 grams
Egg 1 1 1
Salt To season To season To season
Black peppercorns To season To season To season

Method

Method of Preparation

  1. Squeeze lemon juice.
  2. Prepare white sauce.
  3. Peel and finely chop shallots.
  4. Prepare flour, egg, and breadcrumbs in separate dishes.
  5. Preheat oil in deep fryer to 400°F.

Method of Cookery

  1. Dice duck meat finely.
  2. Boil down the duck stock to 1 cup.
  3. Place chopped duck into a saucepan and poach for 8 minutes in the reduced stock.
  4. Fry sliced mushrooms with lemon juice in clarified butter. Add to duck.
  5. Shallow fry shallots and when very hot—light a match—pour over whisky, and light quickly. When flames die down, add this to duck mixture with white sauce and parsley stalks. Season with salt and ground peppercorns.
  6. Mold into 2-ounce portions, dip in flour, egg, and breadcrumbs, and deep fry for 2 minutes until crisp and golden. Drain and serve.

Serving

Serve with Golden Coast Sauce. Otaki Potatoes, and a plain green tossed salad. A dry red wine goes down well with this dish.

For Buttered Breast of Chicken.

© 1966 Graham Kerr. All rights reserved.