Mark Hix's Chopped Duck Livers on Toast with Fried Pheasant Egg Recipe Video
Ingredients
| Shallots | 2 Large, peeled, finely chopped | |
| Garlic | 1 Clove (5 gm), peeled, finely chopped | |
| Butter | 100 Gram | |
| 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) | |
| Sherry | 2 Dash |
Nutrition Facts
Serving size
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 mg57.6%
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
Directions
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.
FINALIZING
7. Lightly fry the pheasant eggs in the oil.
SERVING
8. Spoon the livers generously onto the toast and place the fried eggs on top.
Chef
