Steamed and Crisp-Fried Duck with Spiced Winter Vegetables

Duck production in Britain centred on the Buckinghamshire town of Aylesbury, after which the best known breed is named, although most duck we see in the shops come now from Norfolk and Lincolnshire. The Aylesbury duck is descended from the Chinese Pekin duck, a strain that has been bred for the table for around 2000 years. It is rich and fatty with a small amount of moist, tender flesh and a thick skin that turns sweet and crisp when cooked. To my mind this superb duck is the best type avai