- 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.
