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Aylesbury Ducks

Friday, November 11, 2011 at 03:22PM

Filed in: Duck

Last night Peter cooked up a storm for Will & I! We cut and packed our latest batch of Aylesbury ducks on Monday, some left as whole birds to roast, and some packed as breasts and whole legs - drumstick & thigh together. So last night Peter felt it was good to check out the quality. He diced the potatoes into inches and put them into a pan of hot oil, laid the duck legs on top and roasted them together for 45 minutes. By then the potatoes had absorbed the juices from the ducks, and the legs were cooked, with crispy skin. He cooked a single duck breast in a hot pan for just 5 minutes, so the skin was crispy and the flesh pink. He took the meat off the bones and laid the meat on top of the roast potatoes. He thinly sliced the duck breast so each of us had 2 or 3 slices on top. He then deglazed the pan with red wine and a dessert spoon of Hillside's damson puree, and poured the jus over. We had carrot and swede and mushrooms cooked in butter with a little garlic. It was absolutely delicious. Give it a go!

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Crisp Winter Mornings!

Friday, October 22, 2010 at 10:06AM
Tags: Duck, Winter, Pipers Farm
Filed in: General, Pipers Farm, Duck, Christmas

There's no doubt that the Winter can have its drawbacks as a farmer! But I don't think there can be much better than the stunning sights of the Winter morning sun! I just couldn't resist a picture while walking Fly up the fields this morning - and by the looks of things the ducks don't mind a bit of Winter sun either!