This rich confit chicken terrine recipe from William Drabble combines succulent chicken and rich foie gras. The tang of the celeriac remoulade provides the perfect counterpoint. For more inspiration check out our fantastic terrine recipe collection.
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For the chicken terrine, put the duck fat into a large pan with all the vegetables and herbs. Heat and season the fat with some salt - not too much or your chicken terrine will become salty
4kg duck fat
2 celery sticks
1 bulb of garlic
10 sprigs of thyme
1 bay leaf
Put the chicken legs into a large pan as compactly as possible and pour the warm duck fat and vegetables over the chicken. Put a lid on the pan. The chicken should now be totally submerged in fat
20 chicken legs
Bring the fat up to the boil then reduce the heat. The legs should be poaching just below boiling point in the duck fat. The meat is cooked when it falls off the bone; this will take about 1 ½ hours
When the meat is cooked drain off the fat and separate the meat from the vegetables. Take the chicken legs and remove all of the skin, bone and cartilage. Put into a bowl and season if required with salt, pepper and balsamic vinegar. Put to one side and keep warm
1 dash of balsamic vinegar
Cut the foie gras into slices approximately 2cm thick and sear very quickly in a hot pan on both sides. Put the slices onto a tray and season lightly with salt and pepper. Place the foie gras into a medium oven for a minute or so just to warm it through all the way
800g of foie gras
Pour the fat that comes out of the foie gras into the confit chicken and add a little bit more of the duck fat as this will help keep the terrine moist and help it to set
Line a terrine mould with a couple of layers of cling film. Divide the chicken into 3 equal amounts. Put the first batch of chicken into the terrine and push it down to level it off. Put half of the seared foie gras on top of the first layer of chicken
Now put the second batch of confit chicken on top of the foie gras and press it down. Now put the remaining foie gras into the terrine mould and cover that with the remaining confit chicken mix push this down evenly
Cover this with a couple of layers of cling film and put the terrine onto a tray. Lightly press down, then place in the refrigerator for a minimum of six hours
For the celeriac remoulade, peel the celeriac removing all of the outer skin and cut into match stick sized pieces
Have a pan of boiling salted water and a bowl of iced water ready. Place the celeriac into the boiling water then immediately remove it and cool in the iced water straight away. When cold, remove from the water and drain
Mix the celeriac with a little bit of mayonnaise, whole grain mustard, and a squeeze of lemon juice to taste
2 tbsp of mayonnaise
1 tsp grain mustard
To plate, place a little celeriac remoulade in the centre of the plate. Slice a piece of terrine and lay it on top of the remoulade. Place some fresh watercress leaves around the outside the terrine. It is best served at room temperature
5 1/3 handfuls of watercress
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