Savoury Ducks

• I have been looking at old North of England recipes and came across Savoury Ducks , which are also known as Faggots.
• I think they are similar to  Polish liver pulpety .
• They are made from pig’s liver, oats and sage and served hot with gravy.
• Originally they would have been wrapped in caul – a thin lacy looking membrane of animal fat – and then cooked. Nowadays this is hard to find.
• The origin of the names is obscure.
• Use of the words savoury ducks was recorded 1840.
• Some think it is a reference to the conical shape, which is like a duck’s egg.
• The word faggots originally mean a bundle of sticks tied with string.
• In 1851 the word faggots was noted as a type of meatball.

Ingredients

• 500g pig’s liver
• 150g of belly pork
• 2 medium onions
• 2 or 3 sprigs of thyme
• Lots of fresh sage leaves
• 1 egg – beaten
• Salt and pepper
• 100g oatmeal or rolled oats blitzed
• Salt & pepper
• Plain flour for shaping –  or
• 50g butter or lard – if using tray method
  

  Method

• Pre-heat the oven to GM4– 180°C.
• Slice the liver, onions and pork thinly.
• Put in an oven proof dish, which has a lid, with the thyme, sage, salt and pepper and cover with water.
• Cook for 1 – 1 ½ hours.
• Strain off the liquid and save for the gravy.
• Add more fresh sage leaves to the cooked ingredients.
• Mince (or use a mini-chopper)the cooked liver, meat, onions and extra sage finely.
• Add the beaten egg and oatmeal to make into a fairly firm mixture.
• Leave for around 20 minutes.
• Pre-heat the oven to GM6 – 200°C.
• With floured hands form the mixture into small balls.
• Place in a baking tin with some of the strained liquid at the bottom.
• Bake for 45 minutes until nicely browned.
• Serve with thickened gravy made with more fresh sage.

Variation

• An easier option is to press the mixture into a well greased baking dish.
• Mark out into squares.
• Dot the top with the butter or lard.
• Again bake for 45 minutes and serve with thickened gravy made with more fresh sage.