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 - 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
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.