Duck Liver, Heart, Kidney, Black Pudding and Haggis Brunch


What do you do with the giblets from a duck you’re planning to roast? Brown them off and make a stock? That’s an option. Or chuck them together with some other leftover ingredients and have them for breakfast on warm ciabatta? Yes, I’ll have the latter. This, my friends, is an OFALLY good brunch, even if I say so myself! 

Serves 1-2

2 tbsp olive oil (one for cooking, one for drizzling)
Liver, heart and kidneys from roasting duck
1 tbsp plain flour
1 tsp smoked paprika
Salt and freshly ground black pepper
1 cm-thick round black pudding
1 cm-thick round haggis
Half ciabatta loaf
Smear of Gentleman’s Relish (optional)
Grated Parmesan (optional: I sourced mine from Fine Food Specialist)


1. Wash the duck offal and pat dry. Mix the flour, paprika, salt and pepper together. Slice the liver into three pieces. Roll the liver, kidneys and heart in the seasoned flour. Shake off any excess.


2. In a large frying pan, heat the olive oil. The heart and the kidneys need slightly longer cooking time, so fry these for 3-4 mins, then add the liver, black pudding and haggis and cook for a further 1-2 mins. Don’t overcook the liver as it will become tough and dry.


3. Meanwhile, warm through the ciabatta in a pre-heated oven.

4. Once warm, drizzle olive oil over the bread and a smear of Gentleman’s Relish (if using). Slice the black pudding and haggis into chunks, then pile them onto the bread with the duck offal. Grate over Parmesan (if using) to serve.



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