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Savoury ducks

Updated on February 13, 2015

Savoury ducks

Sometimes called savoury ducks but in the U.K. our name for them is not allowed by google..

You will need

340g belly pork

200g pigs liver

1 pig kidney

1 large onion

salt and pepper

140g breadcrumbs

1 egg,

herbs to taste.


Cut the meats into rough cubes. This is not important as they will be blitzed in a food processor later.

Make sure you remove the white bits of gristle from the kidneys.

Take a large saucepan and put the pork, liver, and kidney in. Add the diced up onion and season well.

Add water to cover.

Bring the saucepan up to boil and simmer gently for 40 minutes.

Strain the mixture and keep the liquor. Taste it, it's wonderful.

Put the mix into a food blender, add the breadcrumbs and blitz it into a thick paste, or chop the meats up finely by hand. Here you can add some of the boiled liquor that you kept to get the right consistency.

Add the egg and the herbs that you chose and sqidge it all together with your hands.

Take a baking tray and grease it well. The mixture should be firm enough to form it into a rectangle, without collapsing, so load it into the tray and with a couple of spatulas or flat bladed knives, make a rectangle or a square. With one of the knives, score the top, making squares.

Grease a piece of aluminium foil and cover them.

Place the tray in the centre of an oven preheated to gas mark 6, or 200 C.

After half an hour, look at them and if they are nice and firm, remove the foil and cook for another ten or fifteen minutes until they are a golden brown colour.

When they are cool, they will break up into the squares you formed on the top.

These savoury ducks are traditionally served with peas.

Sometimes I make an onion gravy to pour over them. I gently fry chopped onion until they are soft, add a tablespoon of flour or cornflour and add the liquor from the boiled meats. Simmer this for a while and the gravy is delicious.

Savoury ducks can also be made from a variety of ingredients beside pork. You can experiment with beef or lamb, you can add chopped bacon, chicken livers, hearts or anything that you fancy. These little beauties are normally made from the cheapest cuts of meat, but no matter what you use, the taste will be marvellous.

The savoury ducks

Go here for some dessert recipes.  And here for some treats after your dessert.

Savouries with peas


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    • scarytaff profile image

      Derek James 8 years ago from South Wales

      Thanks Carmen

    • Carmen Borthwick profile image

      Carmen Borthwick 8 years ago from Maple Ridge, B.C.

      Interesting hub, thanks for the recipe.