Traditional Teesside Savoury Duck

Mince together pig's liver and fatty pork belly.

Mix with breadcrumbs, plenty of onions, and dried sage.

Season heavily with salt and black pepper.

Shape the mixture into oval balls (traditionally called 'ducks').

Place them closely together in a deep baking tray.

Pour in a little water or stock until halfway up the balls.

Bake at 180°C for 45-50 minutes until dark brown and firm.

A traditional working-class staple from Teesside; despite the name, it contains no duck meat.