📝 About This Recipe
A true cornerstone of Northern English heritage, Savoury Ducks are the rustic, flavorful precursors to the modern faggot. These hearty, herb-flecked meat spheres are crafted from a rich blend of pork shoulder and liver, bound with breadcrumbs and slow-braised to succulent perfection. Bursting with the earthy aroma of fresh sage and the warmth of nutmeg, they offer a nostalgic taste of classic pub comfort that is both deeply satisfying and wonderfully soulful.
🥗 Ingredients
The Savoury Ducks
- 500 grams Pork Shoulder (minced or finely chopped)
- 250 grams Pig's Liver (cleaned and finely minced)
- 100 grams Pork Fat or Suet (finely shredded)
- 150 grams Fresh Breadcrumbs (preferably from a day-old white loaf)
- 1 Large Onion (very finely minced)
- 2 tablespoons Fresh Sage Leaves (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 teaspoon Ground Nutmeg (freshly grated)
- 1/4 teaspoon Ground Mace
- 1 teaspoon Sea Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 large Egg (beaten)
- 200 grams Caul Fat (optional, for wrapping; substitute with streaky bacon if unavailable)
Rich Onion Gravy
- 2 Large Onions (thinly sliced)
- 500 ml Beef Stock (high quality)
- 25 grams Butter (unsalted)
- 1 tablespoon Plain Flour
- 1 tablespoon Worcestershire Sauce
👨🍳 Instructions
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1
Preheat your oven to 170°C (325°F/Gas Mark 3). If using caul fat, soak it in a bowl of tepid water with a splash of vinegar for 20 minutes to soften and clean it.
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2
In a large mixing bowl, combine the minced pork shoulder, minced liver, and shredded suet. Use your hands to ensure the fats and meats are evenly distributed.
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3
Add the finely minced onion, breadcrumbs, sage, thyme, nutmeg, mace, salt, and pepper to the meat mixture. Mix thoroughly until the aromatics are fully incorporated.
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4
Pour in the beaten egg. This acts as the binder. Work the mixture with your hands until it becomes slightly tacky and holds its shape when squeezed.
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5
Divide the mixture into 8 to 10 equal portions. Roll them between your palms to form slightly flattened spheres, roughly the size of a tennis ball.
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6
If using caul fat, pat it dry and cut into squares. Wrap each 'duck' in a piece of caul fat, tucking the edges underneath. If using bacon, wrap a single slice around the middle of each sphere.
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7
Place the prepared ducks into a deep baking dish or cast-iron casserole, ensuring they are snug but not squashed.
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8
In a separate pan, melt the butter over medium heat. Add the sliced onions for the gravy and sauté for 10-12 minutes until soft and dark golden brown.
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9
Stir the flour into the onions and cook for 2 minutes to remove the raw flour taste. Gradually whisk in the beef stock and Worcestershire sauce until a smooth, thin gravy forms.
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10
Pour the onion gravy over the savoury ducks in the baking dish. The liquid should come about halfway up the sides of the meat.
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11
Cover the dish tightly with a lid or foil. Bake in the center of the oven for 45 minutes.
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12
Remove the cover and increase the oven temperature to 200°C (400°F). Bake for a further 15-20 minutes until the tops are browned and slightly crispy.
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13
Let the dish rest for 5 minutes before serving to allow the juices to redistribute and the gravy to thicken further.
💡 Chef's Tips
For the best texture, ensure your liver is very finely minced; a food processor pulse works well but don't turn it into a paste. If the mixture feels too wet to hold its shape, add an extra tablespoon of breadcrumbs at a time. Don't skip the mace; it provides that authentic 'old-fashioned' British butcher shop flavor that defines this dish. Always brown the onions for the gravy properly—the deep color provides the rich umami base for the entire meal. You can make these a day in advance; the flavors actually improve and deepen after a night in the refrigerator.
🍽️ Serving Suggestions
Serve alongside a generous mountain of buttery Maris Piper mashed potatoes. Accompany with 'mushy peas' seasoned with a touch of malt vinegar and mint. A side of honey-glazed roasted carrots adds a lovely sweetness to balance the rich liver notes. Pair with a pint of traditional British Bitter or a dark, malty Stout. Provide a small dish of English mustard or redcurrant jelly on the table for dipping.