Duck terrine with parma ham & seasonal vegetables

Ingredients:

• 12 confited duck legs
• 150g/6oz soft unsalted butter
• 12 Dutch baby carrots, blanched
• 16 large cornishon
• 10 large slices parma ham
• 12 capers
• 25ml/1floz sherry vinegar
• salt and pepper (to season)
• vegetable oil (to grease dish)

TO PREPARE THE CONFITED DUCK LEGS.

• 12 large duck legs.
• 3pts / 1 ½ litres rendered duck fat or vegetable oil
• 1 tablespoon rock salt
• 15 crushed peppercorns
• 2 garlic cloves, sliced
• 1 large carrot, peeled & diced
• ½ onion, diced
• 4 sprigs of thyme
• zest of 1 orange

Preparation Time:

30 min

Cooking Time:

30 min

Method:

1. Line the Pyrex loaf dish with oil and cling film, leaving a little overlapping at the sides.

2. Over-line the cling film with parma ham, ensuring that there is enough at the edges to cover the “top” of the terrine.

3. Shred the confited duck legs, ensuring that all bones and fat are removed. Mix in half the soft butter, and the capers and season with the vinegar, and some salt and pepper.

4. Place one quarter of the duck mixture into the base of the loaf dish, followed by a layer of the carrots and cornichon (3 carrots and 4 cornichon), followed by another of duck and so on. Continue until all of the duck mixture and carrots and cornichons have been used.

5. Melt the remaining butter and pour over, allowing to soak through the terrine.

6. Using the overlapping parma ham, cover the top of the terrine, (so that the terrine is entirely covered by the parma ham).

7. Next fold over the overlapping cling film. Place a large plate or weight on top and chill in the fridge for 24 hours.

8. Remove from fridge, demoulding the terrine from the Pyrex loaf dish, but leaving the terrine in the cling film until ready to serve.

9. If serving slices, cut whilst in cling film (to ensure shape remains).

10. Remove cling film from edges of slice and serve with toasted raisin bread.

11. Cover the duck legs with all ingredients, except the duck fat/vegetable oil and dry marinate for 24 hours.

12. Preheat oven to 120°c/GM1

13. Drain any liquid from the legs and then melt the duck fat or pour the vegetable oil over the duck. Simmer for about 2 ½ hours in the preheated oven.

14. When just cooked leave the pan to cool. Remove the legs and neatly trim.