Fried Egg with Black Pudding and Ducks’ Livers

Name: Fried Egg with Black Pudding and Ducks’ Livers
Yield: Serves 4
Cuisine: British
Ingredients: 200 g duck livers, trimmed; vegetable oil for frying; 4 ducks’ eggs; 12 slices of black pudding from a small burrie, or about 60-80 g per person; 100 g butter; salt and freshly ground black pepper; 1 tablespoon chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

When you have two great products like George’s eggs and top-rate black pudding from Andrew at R. S. Ireland or Stuart Higginson, you really need to do very little to them. You can use ducks’ or hens’ eggs for this dish, of goose eggs if feeling really adventurous.

Ingredients

vegetable oil for frying
12 slices of black pudding from a small burrie, or about 60-80 g per person

Europe
United Kingdom
Supper
Gluten-free
Brunch
Breakfast

Method

Heat a tablespoon or so of vegetable oil in a frying pan and lightly fry the black pudding slices for about a minute on each side, then keep them warm in a low oven.

Season the duck livers and sauté them in the same pan over a high heat with a little more vegetable oil for about 1½ minutes on each side, until nicely coloured but still pink in the middle. Add the black pudding, butter an