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Local Food Hero - Richard Waller

PUBLISHED: 14:06 22 May 2008 | UPDATED: 14:32 20 February 2013

Berkshire Life

Berkshire Life

This recipe for roast Aylesbury duckling was supplied by Richard Waller. The old traditional recipe of roast Aylesbury duckling, green peas and new potatoes, adapted from Mrs Beeton...

This recipe for roast Aylesbury duckling was supplied by Richard Waller. The old traditional recipe of roast Aylesbury duckling, green peas and new potatoes, adapted from Mrs Beeton...


Serves two




  • One oven-ready duckling
  • Salt and pepper
  • 1 tsp plain flour
  • 290ml stock
  • Sage and onion stuffing
  • Peas
  • New potatoes



Pre-heat the oven to 200C, 400F, gas mark 6.


Stuff the duckling with sage and onion stuffing.


Prick it all over with a fork, sprinkle with salt.


Place upside down on a wire rack in a roasting pan and roast for 15 minutes.


Remove duckling from the oven, drain and joint. Put the pieces into a clean roasting pan.


Reserve the roasting juices to make gravy, along with flour, stock and seasoning.


Return to the oven and cook until joints are cooked through.


Boil the potatoes and peas until just tender and serve with butter.


Send them to table hot and quickly, with a good brown gravy to pour around but not over the duckling, and a little of the same in a tureen.


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