Aylesbury Duckling, Steamed and Crisp-fried, and Served with Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Never confuse the Aylesbury or Chinese variety of ducks with Barbary or other lean ducks. The native variety has delicious skin, a small but tender layer of pale meat, and quite a lot of fat. It suits roasting and steaming. Barbary ducks (or Challans ducks from France and, to a lesser extent, Gressingham ducks) have a thick, dark breast, and skin which is unpleasant to eat. These are best treated like steaks and served underdone.