Terrine of confit chicken and foie gras with celeriac remoulade

Ingredients

Fresh Meat

  • 20 chicken legs
  • 4kg duck fat

Delicatessen

  • 800g of foie gras

Store Cupboard

  • salt
  • pepper
  • 2 tbsp of mayonnaise
  • 1 tsp grain mustard

Fruit & Vegetables

  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 bulb of garlic, halved
  • 1 celeriac, small
  • 1/2 lemon, juiced

Salad & Fresh Herbs

  • 10 sprigs of thyme
  • 1 bay leaf
  • 3 handfuls of watercress

Oils & Vinegars

  • 1 dash of balsamic vinegar