Mark Hix is a celebrated food writer and renowned restaurateur. With 17 years experience as Head Chef at La Caprice Holdings, he has opened several restaurants in the UK since 2008. He has written many cookbooks for Quadrille, including ‘British Seasonal Food’ which won cookery book of the year at the Guild of Food Writers Awards. He writes a weekly column for Independent on Saturday and a monthly column for Countrylife.
Watch as Mark Hix cooks Chopped Duck Livers on Toast with Fried Pheasant Egg. Pheasant eggs are probably the closest thing I have come across to a gulls egg, although boiling and peeling them proves difficult as the shell just sticks to the white. This is such a simple, tasty and inexpensive dish and quick to knock up at home. You can use duck or chicken livers for this and fresh is always preferable to frozen.
2 Large, peeled, finely chopped
1 Clove (5 gm), peeled, finely chopped
Duck liver/Chicken liver
250 Gram, cleaned, cut into chunks
1 Teaspoon (or to taste)
Cracked black pepper
1⁄2 Teaspoon (or to taste)
Olive oil/Canola oil
2 Tablespoon (for frying)
4 Large, toasted (to serve)
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.