Graham Kerr

152 Roast Wild Duck: Cream and White Sauce

Roast Poultry-Basic Method

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Wild duck 1 1 1
Clarified butter To brush To brush To brush
Salt To season To season To season
Black peppercorns To season To season To season
Marinade:
Olive oil ¼ cup 2 fl. oz. 60 milliliters
Dry red wine ¾ cup. 6 fl. oz. 170 milliliters
Garlic cloves 1 1 1
Onion 1 medium 1 medium 1 medium
Thyme 1 tsp. 1 tsp. 3.75 grams
Parsley stalk 1 1 1
Black peppercorns 6 6 6
Bay leaf 1 1 1
Egg yolks 2 2 2
Cream 4 tbsp. 4 tbsp. 60 milliliters
Parsley, chopped 1 tbsp. 1 tbsp. 7.5 grams

Method

Method of Preparation

  1. Prepare marinade—mix all ingredients and marinate duck in mixture for at least 4 hours.*
  2. Preheat oven to 450°F.
  3. Mix egg yolks and cream.
  4. Chop parsley.

Method of Cookery

  1. Remove duck from marinade, dry well, season with salt and freshly ground peppercorns.
  2. Tie up as for roast chicken, brush with melted clarified butter, and place in oven on rack with small tray underneath.
  3. After 20 minutes, remove, pour off residue from pan, replace duck in pan, and put back in oven at 450°F. for a further 10 minutes.
  4. Meanwhile add residue to strained marinade and boil down to a syrup. Skim off all surface fats.
  5. When duck is cooked, pour juices from inside into reduced syrup.
  6. Over a low heat stir the yolks and cream Into the sauce. Add chopped parsley.
  7. Serve over the duck which is cut in half down the center.

*Overnight for preference.

Serving

Serve plain boiled and buttered potatoes and an orange, celery, walnut, and cucumber salad. A good full-bodied red wine blends well.

© 1966 Graham Kerr. All rights reserved.

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