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Faggots or Savoury Ducks

ingredients

serves 4 - 6
800 g (1 3/4 lb) pig's liver or fry (sweetbreads, heart, liver, lights, melts)
100 g fat belly of pork
2 medium sized onions (200 g approx)
a pinch of dried thyme
1/4 tsp dried sage
a pinch of dried basil (optional)
salt and pepper
a pinch of grated nutmeg
1 egg
2 cups (4 oz) 120g soft white breadcrumbs
caul fat or flour, as preferred
fat for greasing

method

Prepare the liver by removing the skin and tubes

Slice the liver or fry and pork belly.

Skin and slice the onions.

Put the meat and onions in a saucepan with just enough water to cover them.

Heat to boiling point, cover the pan, reduce the heat, and simmer for 30 minutes.

Strain off the liquid and reserve it for the gravy.

Mince the meat and onions finely. Add the herbs, salt, pepper, and nutmeg.

Beat the egg until liquid and stir it in.

Mix in enough breadcrumbs to make a mixture which can be moulded.

Divide it into 8 equal portions and shape them into round balls.

Cut squares of caul fat, if used, large enough to encase the balls and wrap each ball in a piece of fat.

Alternatively, roll each ball in flour. Lay the faggots side by side in a greased baking tin. Cover the tin loosely with foil.

Bake in a moderate oven, 180°C, Gas 4, for 25 minutes.

Remove the foil and bake for 10 minutes to brown the tops of the faggots.

Serve hot, with a thickened gravy made from the cooking liquid or with Fresh Tomato Sauce

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