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    Mark Hix make chopped duck livers on toast with a fried pheasant egg


    by benwhitmarsh

    Serves 4
    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 shallots, peeled and finely chopped
    1 clove of garlic, peeled and crushed
    100g butter
    250g fresh chicken or duck livers, cleaned and cut into even-sized chunks
    Salt and freshly ground black pepper
    4 pheasant eggs
    A little olive or rapeseed oil for frying
    Thick slices of hot toast to serve
    A dash of sherry