Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Aylesbury ducks, large, heavy, their snow-white feathers indicating a light-coloured flesh, have always been thought the best ducks in the world for the table. However, only the very largest will serve more than 3. For four, you will need 2 and will have some cold duck for another meal.


  • 1 duck
  • flour, salt and pepper
  • 2 oz. (60 g.


Place the duck in a roasting tin and rub over the breast and legs with flour, salt and pepper. Press the butter or cooking fat in small pieces on breast, legs and body. Put in the oven preheated to 400° F., gas mark 6. After 20 minutes, remove and prick the skin over the thighs and body with a sharp pronged fork or pointed skewer. Prick so that you pierce only the skin, not the flesh beneath, i