The Aylesbury is England's most famous duck. The duck should be cooked fully, not pink, so it is coming away from the bone when cooked.
Ingredients
Method: How to make Aylesbury duck
1
Preheat the oven to 220C/Gas 7.
2
Place the onion into the duck's cavity, follow it with the bay leaves and pop the bird on a trivet in a roasting pan. Rub the duck with salt and roast for one and a half hours.
3
Open the oven door and brush the duck with soy sauce, and then roast for a further 15 minutes.
4
Remove the duck from the tin and rest on a wooden board for 20 minutes.
To serve:
5
Carve into breast and thigh portions and serve piled high on a board with roasted potatoes and bread sauce. A raw cabbage coleslaw is great with this as well – it will cut the fattiness of the meat.
