Going quackers for genuine flavour of Aylesbury duck

Aylesbury duckling lunch at Hartwell House - Pictured is head chef Daniel Richardson with the roast duckling

Aylesbury duckling lunch at Hartwell House - Pictured is head chef Daniel Richardson with the roast duckling

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Sixty diners travelled from far and wide to sample the delights of genuine Aylesbury Duckling at a special lunch cooked by Hartwell House head chef Daniel Richardson.

General manager Jonathan Thompson introduced farmer Richard Waller to the assmebled company prior to the meal, and they both explained the history and importance of the bird.

Aylesbury duckling lunch at Hartwell House - Pictured is the main dish - Roasted breast of Aylesbury duckling a l 'orange with celeriac and potato mash, autumn green leaves and roasted parsnips

Aylesbury duckling lunch at Hartwell House - Pictured is the main dish - Roasted breast of Aylesbury duckling a l 'orange with celeriac and potato mash, autumn green leaves and roasted parsnips

Mr Waller is the only breeder of genuine Aylesbury Duck left in the world.

His grandmother, who was born in Longwick to a poor farming family, took ducks and a drake into her marriage to his grandfather, and they set up the business which Mr Waller still runs today from his Chesham home.

He has supplied ducks to Hartwell House for 20 years and said: “I get more of a kick out of people telling me how much they enjoy the product, than the money I earn from it.

“I feel very proud today, it’s a great showcase for the Aylesbury Duck.”

Chef Mr Richardson produced a salad of crispy leg of Aylesbury Duckling with braised lentils and pancetta followed by roasted breast of Aylesbury Duckling a l’orange with celeriac and potato mash, autumn leaves and roasted parsnips.

The meal was enjoyed not only by local patrons but also by lovers of good food who had travelled specially from London and Gloucestershire to sample the real flavour of the genuine bird.