savoury duck
- Thread starter johnbo
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does anyone on here remember eating savoury duck, my dad used to get it from fletcher's bakery if so does anyone know were you can get it from now, i used to love it with mash and peas.
***got
I remember getting that from Skeltons. 2" cubes if I remember correctly. Mum used to make 'Duck-Ash' a la 'corned-beef ash' but thin slices layered with potatoes. Not seen it for some years now but would love to know if it's available from anywhere else.
I don't think it was ***got material though. Much more taste to the 'duck'.
I don't think it was ***got material though. Much more taste to the 'duck'.
You can still get savoury duck at the banjo stall in the fruit and veg market. The one on the corner opposite the cheapo butty place.
It's like eating a stuffing brick.
It's like eating a stuffing brick.
Sounds appetising
Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread) especially of the calf (ris de veau) and lamb (ris d'agneau) (although beef and pork sweetbreads are also eaten).[1] Various other glands used as food are also called 'sweetbreads', including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread"), and testicles (cf. Rocky Mountain oyster).[2][3] The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.
One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés. They are grilled in many Latin American cuisines, such as in the Argentine asado, and served in bread in Turkish cuisine.
The word "sweetbread" is first attested in the 16th century, but the etymology of the name is unclear.[4] "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh.[5] "Bread" may come from brede 'roasted meat'[6] or from the Old English brǣd ('flesh' or 'meat').
http://en.wikipedia.org/wiki/Sweetbread
Don't be silly. Everyone knows that kebab's are made from pure lamb.
And they're fat free.
not ***gots. it s the same mix as aislet
saw then for sale recently at a banjo shop on derry bank
Savoury Duck - ***gotts - round
Haslet - square
I doubt that the savoury duck that you buy now is what you had as a kid. Some of the offal is not considered as edible, now.
You can buy brains ***gots. You could also gas half of the street with your farts after.
Haslet - square
I doubt that the savoury duck that you buy now is what you had as a kid. Some of the offal is not considered as edible, now.
You can buy brains ***gots. You could also gas half of the street with your farts after.
Savoury duck was always cube-shaped in my youth (long ago). Our mothergot them from Kressand Wagner's pork butchers on Spring Bank. I seem to remember they were also known as "penny ducks", though they cost much more than that even then.
They taste nothing like ***gots - must be the mix if the ingredients are similar.
They taste nothing like ***gots - must be the mix if the ingredients are similar.
I knew sweetbreads were testes courtesy of Great British Menu.
Also, was it Fletchers that broke the mould and sold both savoury and plain sausage rolls? What was the difference?
Also, was it Fletchers that broke the mould and sold both savoury and plain sausage rolls? What was the difference?
i think one said 'plain' on them. the other said 'savoury'. hope this helps?