Poultry
Aylesbury
A tier
Aylesbury is the historic white English table duck of Buckinghamshire, once driven to London markets and famed for pale, fine flesh and substantial fat for roasting. True pure Aylesbury is rarer now, but the name still signals a traditional British roasting duck with delicate flavour under crisp skin. Roast on a rack, prick the skin, and serve with sage and onion, green peas, or cherry sauce in the old English manner. The meat is milder than wild mallard yet more characterful than the cheapest frozen imports when properly farm-raised.
Also known as: Aylesbury duck, Aylesbury
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Characteristics
Preparations
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History
White ducks of the Aylesbury Vale became a specialised English market product.
Aylesbury ducks were walked or shipped to London as a premium table bird.
Competition from other white strains and imports challenged pure Aylesbury dominance.
Rare-breed status and revival farms protected remaining Aylesbury genetics.