A Plate of Harome-Reared “Loose Birds”Duck with Garden Thyme Mash Traditional Yorkshire Sauce

A complete surprise for the guests, when this appears in front of them rather than the normal pub fayre of a crispy, leathery well-done duck axed in half straight through the middle. The Star Inn turns out a plate of six separate components, all coming from Paul Tailing’s ducks, reared just outside the village: all, that is, except the foie gras which comes from further afield; and some of the eggs from Aby Green, Sim and Josie Barker’s farm, just around the corner from the pub, down past t