Duck egg omelette with creamed duck livers and sherry

Preparation time: 10 minutes Cooking Time: 8 minutes Serves: 4

Difficulty: 3/5

When I worked in hotels when I first moved to London the occasional omelette that came on order was always a challenge. It had to be a perfect cigar shape with no colour and non stick frying pans just didn’t exist for some reason in hotel kitchens so getting the thing out of the heavily used cast iron pan was rather hit and miss and often the second or third omelette had to be made rush order. Classic omelettes like this would have various fillings like seafood, mushrooms etc and the filling really does give the omelette a lift. If you don’t want to faf around making a cigar shaped omelette you can just make a flat one and fold it with the filling in the middle.

Recipe by Mark Hix


  • 8 or 12 Clarence Court Gladys Mays duck eggs, beaten
  • salt and freshly ground black pepper
  • 100g butter
  • 2 large shallots, finely chopped
  • 200g duck livers, cleaned and cut into even sized chunks
  • 4 tbsp dry sherry
  • 1 tbsp chopped parsley
  • 120ml-150ml double cream

  • Print Recipe


    Heat a couple of knobs of the butter in a frying pan, season the livers and fry them on a high heat for a minute, turning them as they are cooking to keep them nice and pink. Remove them from the pan and transfer to a plate. Add the shallots to the pan and fry on a low heat for a minute, then add the sherry and simmer for 20 second. Next add the parsley and cream and reduce by half until thickened, then add the livers and remove from the heat.

    To make the omelettes, heat a little butter in a non-stick frying pan and add a quarter of the beaten eggs, stir on a low heat with a wooden spoon or spatula until the egg begins to set, then stop stirring and allow the egg to just set on the bottom of the pan. Remove the pan from the heat and fold both ends towards the middle then roll the omelette out onto a warmed serving plate. You can shape the omelette into a cigar with a clean tea towel or with your hands. Keep warm in a very low oven whilst you make the others or just reheat them briefly once they are all cooked.