Friday, 1 April 2016

Yorkshire Savoury Ducks

Most people in the South of the UK will probably be thinking "what on earth is a savoury duck?". A savoury duck is what the endearing folk oop north call a faggot. It does get a bit confusing though because there is absolutely no duck meat whatsoever in a faggot as it is usually made from pork off-cuts and offal.

Traditional faggots, sorry savoury ducks, are wrapped in caul fat, which is like a spiders web of fat that surrounds the internal organs of the beast. You can see some pictures of caul fat by clicking here. Now caul fat is not something you will get in your local supermarket, indeed a butcher will probably have to order it in unless you get your meat direct from the abattoir, and as it is our last day on holiday here in Yorkshire I have a cat in hell's chance of getting some. We are staying on t' moors so it is kind of appropriate that my savoury ducks are not made from pork but lamb instead (just to add more confusion to the pot).


Ingredients:

500g Lamb mince
160g Lamb liver
4x Anchovy fillets, chopped
1x Small onion, finely diced
1x tbsp Fresh oregano (you can use dried but use a little less)
1x Slice bread, leave it out to go stale then grate into crumbs
1x Garlic clove, crushed
1x Egg


Method:

1. Mix all the ingredients together and form 16 round savoury ducks in your hands.
2. Place the ducks in a roasting tin and pop in a preheated gas mark 4 oven for about 40 minutes, turning half way through.
3. Plate up with mushy peas, mash and onion gravy.


Onion Gravy Recipe:
(also available here)

Ingredients:

2x Large red onions, sliced
1x tsp Sugar
1x tbsp Plain flour
1x Lamb stock cube, made up with 500ml hot water
2x tsp Marmite
Oil for frying


Method:

1. On a low heat on the hob cook the onions and sugar until caramelised, for about 25-30 minutes.
2. Stir in the flour and cook through for another couple of minutes.
3. Add the Marmite and stock then bring to a simmer for 10 minutes.



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