Annie asked me for the recipe for savoury ducks and I am really sorry, Annie, I can't find your email.
Anyway, I'm publishing this with Jack's approval, gained by making a batch for him.
Savoury ducks
200g breadcrumbs
200g onions.
500g pig's liver
500 g minced pork
1 tsp pepper
1 tsp mace
2tsp dried sage
Line a tin with aluminium foil and spread the mixture into it evenly. Press it down. Cover with foil. Cook 180-200C, gas mark 4-6, 350=400F for one hour. Remove the foil and cook a further twenty minutes.
When cold, cut into squares. Jack likes them with salad or in sandwiches. They can be recooked in a rich onion gravy and served hot.
Sorry about the wide range of temperatures but my oven is rather old and the thermostat is “interesting”.
When he graciously gave his permission for me to publish this he added this rider. "if you don't enjoy this Jack will have harsh words for you."
Quack!
Sorry, doesn't sound very appetizing to me.
ReplyDeleteProbably it's just as well that there is an ocean between you and Jack!
DeleteInteresting.... I am glad there is an ocean between Jack and I as well. I don't think I could eat this and I do love cows liver. Sorry Jack.
ReplyDeleteGod bless.
The Atlantic is proving very important.
DeleteHi, thank you for answering my request so promptly. Sounds wonderful to me. My only problem may be find the quality of ingredients that would do it justice. Thank Jack profusely - perhaps he has other "recommended by Jack" recipes. ?
DeleteAnnie
I can't recommend a "Recomended by Jack" section. Some of his culinary "experiments" are unique!
DeleteWhat size tin do you use please? Pollie
ReplyDeleteApprox 25cm X 18cm
DeleteThank you. Pollie.
ReplyDeleteThis is great and much simpler to produce than other recipes I found on google. Jack knows his ducks. I'm now looking for better quality pork, raised by someone who knows what they are doing.
ReplyDeleteThanks again
Annie