The wonderful, tender, flavourful Aylesbury duckling has been the King's Head most popular
dish for 50 years, selling over 2000 a year (that's 100,000 ducklings!)

The King's Head is one of a very few restaurants serving the true Aylesbury duckling, bred
by local hero Richard Waller of Chesham.

Richard's family have been breeding Aylesbury Ducks since the 1880's and he is now
the only remaing suplier of the true Aylesbury duck.

His ducks have a grand life roaming free in the paddocks foraging for grubs
and other tasty morsels.

Head Chef Jonathan O'Keeffe says this is what give them their unique rich flavour that
sets them way apart from other commercially bred birds.

Jonathan roasts the birds whole with just a touch of seasoning and serves them
accompanied by his (very secret receipe) sage and onion stuffing and apple sauce
that is laced with (rather too much) Calvados.