Chicken & Wild Mushroom Terrine
Ingredients
1 Chicken Breast
6 Chicken Legs
1 Garlic Bulb
500ml Duck Fat
2 Sprigs Thyme
50g Trompette Mushrooms, Picked & Washed
6 Slices Parma Ham
Method
Warm the duck fat until it is liquid, but not hot.
Add the Chicken legs, Garlic & Thyme, ensuring the Duck fat covers everything
Put a lid on the pan and cook in an oven at 120C for 2 hours or until the meat falls off the bone
Remove from the oven & carefully pour off the duck fat (keep the fat, it’s great for roast potatoes)
Pick the meat from the bones, skin and grizzle.
Put the meat to one side but keep warm
Cook the Chicken breast and then cut into 1cm cubes
Fold the diced chicken breast and Trompettes through the confit leg and season
Line a terrine with cling film and then the Parma ham, making sure there are no gaps
Place the chicken mixture into the terrine mould and fold the Parma ham over the mixture
Using a small weight press the terrine in the fridge for about 12 hours
You can make this up to three days in advance if using for a dinner party
To Serve
Remove from the Terrine and slice; serve with crusty bread, pickles and piccalilli
