Autumn on a Plate: Duck & Squash

Duck has a long history on British tables, particularly the famous Aylesbury duck, which was reared around Buckinghamshire from the 18th century

Autumn on a Plate: Duck & Squash

Duck has a long history on British tables, particularly the famous Aylesbury duck, which was reared around Buckinghamshire from the 18th century. Before the railway arrived, ducks were even walked from Aylesbury to London to be sold. Rich and full of flavour, duck is particularly good at this time of year and pairs beautifully with autumn ingredients such as apples, pears and root vegetables.

For a traditional Aylesbury duck, look out for Richard Waller at Notting Hill on Saturdays and Queen’s Park on Sundays, where Richard and Beverly specialise in rearing Real Aylesbury Duckling. You can also find Duck Lane Farm at Ealing, Pimlico Road and Wimbledon, bringing traditionally reared free-range poultry to the market.

Squash has been cultivated for thousands of years, originating in the Americas where it was an important food crop long before making its way to Europe. Winter squash could be stored for long periods thanks to its hard skin, making it an invaluable food during the colder months, and it remains one of the ingredients we most associate with autumn today.

From butternut to the more unusual varieties you’ll spot at the market, squash is wonderfully versatile. Roast it until sweet and caramelised, blend it into soup, or add it to curries and stews. Look out for Ted’s Veg, a fourth-generation family farm in Lincolnshire, for winter squash and plenty of other seasonal vegetables this autumn.