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Mark Hix's Chopped Duck Livers on Toast with Fried Pheasant Egg

Lynxfood's picture
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.
  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

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.8 (2 votes)

Nutrition Rank

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

Mark Hix's Chopped Duck Livers On Toast With Fried Pheasant Egg Recipe Video