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Mark Hix's Chopped Duck Livers on Toast with Fried Pheasant Egg Recipe Video
|Shallots||2 Large, peeled, finely chopped|
|Garlic||1 Clove (5 gm), peeled, finely chopped|
|Duck liver/Chicken liver||250 Gram, cleaned, cut into chunks|
|Salt||1 Teaspoon (or to taste)|
|Cracked black pepper||1⁄2 Teaspoon (or to taste)|
|Pheasant eggs||4 Large|
|Olive oil/Canola oil||2 Tablespoon (for frying)|
|Bread clices||4 Large, toasted (to serve)|
Calories 503 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 15.1 g75.3%
Trans Fat 0 g
Cholesterol 172.8 mg
Sodium 787 mg32.8%
Total Carbohydrates 27 g9%
Dietary Fiber 1.4 g5.5%
Sugars 0.4 g
Protein 22 g43.3%
Vitamin A 1030.4% Vitamin C 2.5%
Calcium 5% Iron 59.4%
*Based on a 2000 Calorie diet
1. Melt half the butter in a saucepan and gently cook the shallots and garlic for 3-4 minutes, stirring every so often until soft, then remove from the heat.
2. Dry the chicken livers on some kitchen paper. Season them.
3. Melt the rest of the butter in a frying pan until it begins to foam. 4. Add the livers and cook them for a couple of minutes on each side and add a dash of sherry to the pan.
5. Remove from the heat, transfer to a bowl and mix with the shallots and garlic.
6. With a heavy knife, chop the livers fairly finely on a chopping board, or give them literally a few seconds in a food processor and re-season if necessary.
7. Lightly fry the pheasant eggs in the oil.
8. Spoon the livers generously onto the toast and place the fried eggs on top.