Savoury Duck.
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Description and Recipe provided by
David Williamson
South Elmsall, Pontefract. West Yorkshire.

Savoury Duck History:
The first cited use, of something similar to a Savoury Duck, was printed in the Oxford English Dictionary in 1851, from Thomas Mayhew, which seems to be a Calzone or pasty-like dish, with an outer wrapper of Pig's Caul, covering a filling of mixed Pork Offal; the recipe saw its greatest popularity with the rationing during World War II, but has become less popular in recent years; they are often homemade and found in traditional butchers' shops and market stalls.

Traditional Savoury Duck:
Savoury Duck, also known as Faggots, are traditionally made from Breadcrumbs, Pig's Heart, Liver and fatty Belly meat or Bacon minced together, with Herbs added for flavouring; the mixture is then shaped by hand into balls, wrapped around with Pig's Caul fat and then baked; this mix may not sound appetising, but Faggots are delicious.

A Variation of Savoury Duck:
Another variation of Savoury Duck is Pig's fry, a mix of Heart, Liver, Lungs and Sweetbreads of a Pig, wrapped in Pig's Caul; the Pig's Fry and boiled Onions are minced together, mixed with Breadcrumbs or cold boiled Potatoes, seasoned with Sage, mixed Herbs and Pepper, beaten together and then wrapped in small pieces of Caul to form a ball; these are then baked in the oven and are usually served cold.

Commercial Savoury Duck:
The best-known commercial brand of Savoury Duck in Britain is Mr Brain's Faggots, a frozen food product, which is made of liver and onions rolled into meatballs and served in a sauce; however, these faggots differ significantly from the traditional recipe.

Traditional Savoury Duck Recipe:
1 lb. Pig's Liver
2 medium Onions
4 oz. Pork Fat - Lard
A pinch of Thyme
A generous 1/2 teaspoon of powdered Sage
A pinch of Basil
Salt and Pepper to taste
A pinch of grated Nutmeg
1 Egg
Breadcrumbs
Pig's Caul

Instructions:

1 - Slice the Liver, Onions and Pork thinly and place in a pan.
2 - Add the Thyme, Sage, Basil, Salt, Pepper and Nutmeg and barely cover the mix with water.
3 - Simmer the mix for about half an hour, strain off the liquid and save it for the gravy.
4 - Finely mince the remaining mix, add a beaten Egg and sufficient Breadcrumbs to turn it into a fairly firm mixture and mix thoroughly.
5 - Form the mixture into balls and enclose each one in a piece of Caul.
6 - Place in baking tin, and add a little gravy.
7 - Bake in a hot oven until nicely browned.
8 - Serve with a good thickened gravy, don't forget to use the liquid that you strained earlier.





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