www.sausagemaking.org

Has anyone ever had savoury duck before ? or does anyone have a recipe for it ?

I've only ever come across this being sold in NE England. My folks used to buy it from a pork butcher in Hexham which closed down many years ago. I was really pleased when I came across it in a delicatesen in Whitley Bay for the first time in years last time I was up there.

I'm sure it's a pork based product not duck as the name suggests. It tastes not unlike pork haslet and comes in small blocks which you cut into slices and fry until crispy. There are probably about a million calories in each one.

Hope everyone had a pleasant and over indulgent Xmas !

Robin

You don't mean " Bombay Duck " do you?

Fatman

Hi Robin

Savoury ducks are also know as Faggots please find the recipe below
from "Everything in the larder" by David Mabey ISBN 0563360240

1 pint Tepid Water
3 oz Breadcrumb
1 Tbl malt vinegar
1 tsp dried sage
1 tsp dried mixed herbs
1 egg beaten
1 lb Pigs liver or (mixture of liver & lights)
8 oz Belly pork
2 Onions
Salt & Pepper to taste
Caul Fat

N.B.
As I remeber them the caul fat was not used over here in cumbria they were just formed & baked.


Soak the caul fat in the tepid water and vinegar until it is soft and pliable, then drain. Pre-heat the oven to gas mark 4, 350�F (180�C).
Mince the pig's liver (and lights, if using), belly pork and onions, put into a bowl and add the breadcrumbs, beaten egg, herbs and seasoning. Mix well with a fork. Divide the mixture into little balls, each weighing about 2 oz (50 g). Cut the softened caul fat into squares about 5 inches (13 cm) across, and wrap one square around each faggot.
Put the faggots into a greased baking tin so that each touches its neighbour. Bake in the oven for 30 minutes or until nicely browned on top. Remove from the oven and leave to cool, then cover the dish with aluminium foil or clingfilm and store in a cool place. Eat within 3 days.

Regards
sausagemaker

Bombay Duck is a delicacy eaten as an accompaniment to curry. It is dried fish that is usually served fried. It has an acquired pungent taste, and was available in curry houses years ago

Duck tape is not made from ducks eithier

hi robin,
i worked in a traditional butchers,everything was made on the premises
we made use of all leftovers ect, ect. we even filled pigs bladders full of our own pork lard as a premium product,we sold savoury ducks to use leftovers eg cooked meats, pork rinds, offal.
the difference between faggots and savoury ducks is faggots are cooked in gravy and savoury ducks are wrapped in caul and cooked in the oven

Hi sausagemaker,

Just made some Faggots using your recipe plus 100g of pig�s heart I found in the fridge and they are brilliant thanks.

Regards

Carl

Hi Carl

Glad they turned out well

If I can be of further help just ask

regards
sausagemaker

I was thinking of Savoury Ducks only yesterday......

Thery were very similar to a faggot but smaller and were wrapped in a cawl so they looked like sheeps hearts.

they were made by the German pork butchers who also make saveloys and faggots with their pease pudding......I am talking of before WW2 of course.


.

Hello all from Australia,

Long has my Lancashire lad pined after his beloved Yorkshire Duck! Now we have this wonderful thing called the internet and I have found this fabulous site! Thank you Mr sausagemaker for the recipe. I look forward to making it for him as soon as I can gather the ingredients. My husband last had it before 1959 when he came as a 14 yr old to Australia. His Auntie used to buy it in Royton near Manchester from a little butcher/deli shop. thanks again, Regards, Joy

Welcome to the forum, Joy. Good luck with the recipe.

Dave

Shaun wrote:Duck tape is not made from ducks eithier

Au contrair Duck tape is made from ducks
the common duct tape is not

Hi
should that say

Duck tape is not made from Duck EIDER

JOY1947
I could go to Royton and see if the shop is still there 'cos I only live 8 miles away

George

G'day George,

Thanks for the offer but only go to the bother if you're also hanging out for some Yorkshire Duck. The shop was on the Oldham side of the newsagengy (which Auntie ran) but 1 street behind or it was in 1959 that is! He also remembers enjoying pigs trotters, cow heel and elder and cow udder. Are they still sold in England?

Here in Australia we grew up eating brains, sweetbreads (until we reached the age of consent and/or realized what they were!) lambs fry, tripe, ox tongue and pigs cheek. We never see any of these items in the shops anymore except for lambs fry (sheep liver) and that has to be ordered in and is usually frozen. I am sure that's why meat is so much more expensive nowadays. We throw so much of the beast away that the remainder goes up in price as a result.

Times have changed since then though of course. My husband loves to tell the story of seeing a black man in Mossley once while waiting for the bus with his Mother. It was such a rare sight he made the comment ( as an 8 year old) that, "He'd better not stay here too long or he'll turn white like us".

Cheers to you all, Joy and Alan

Around Oxford, any supermarket sells sheeps liver (always called lambs liver), often from New Zealand , ox tongue tends to appear in time for Christmas and tripe is occasionally seen in butcher's shops.