RECIPE
Franck Pontais SERVES 10
Terrine of duck confit with corn fed chicken, black trumpet mushrooms and streaky bacon METHOD FOR THE TERRINE Peel and dice the potatoes into 1.5cm cubes. Cover with cold water and add the saffron strand. Reserve. Line the terrine mould with cling film. Soak the mushrooms in warm water. Cook the bacon and line the inside of the terrine with it, making sure that you have enough to fold over the top. Pour the potatoes and saffron water into a pan and cook gently on a medium heat until the potatoes are slightly overcooked. Meanwhile, poach the chicken in the chicken stock on a medium heat for at least 15 minutes. Melt the butter in a separate saucepan. Put the cooked duck confit in a hot oven for 10 minutes and remove the meat from the bones while still hot. Cook and simmer the mushrooms in their own water for three minutes, drain them. Reserve. Wash, drain and roughly chop the flat leaf parsley. Reserve. Drain the saffron potatoes and pour into a mixing bowl, add the chopped parsley, the melted butter and season to taste.
A TA S T Y TERRINE HERE’S A COMPLICATED DISH FROM OUR FRENCH CHEF FRANCK PONTAIS – BUT ONE WORTH THE EFFORT!
Ingredients THE TERRINE 2 legs or 250g of duck leg confit 2 or 250g of corn-fed chicken 1 /2 litre of chicken stock 20g of dry trumpet mushrooms 400g of potatoes 250g of streaky bacon 150g of dry figs 100g of pitted prunes 1g of saffron strand 1 /4 bunch of flat leaf parsley 100g of unsalted butter Season to taste
FOR THE GARNISHES 150g of caramelised shallots 60g of honey 1 tbsp of cider vinegar POACHED PARSNIP 2 parsnips Pinch of table salt PARSLEY OIL 1 /2 bunch of flat leaf parsley Pinch of table salt 250ml of olive oil BAGUETTE BREAD WAFER 1 /2 baguette bread Drizzle of olive oil Pinch of rock salt Pinch of cracked black pepper
pictures: ANDREW FLORIDES, WWW.ANDREWFLORIDES.CO.UK words: FRANCK PONTAIS, WWW.FRANCKPONTAIS.CO.UK
HOW TO ASSEMBLE THE TERRINE Spoon a small layer of saffron potatoes into the bottom of the terrine. Add a layer of the confit and the mushrooms. Put half of the figs in the middle (keeping the rest for the garnish); add the prunes and the chicken. If you have any gaps in the terrine at this stage, fill them with the potato mix. Finish with a layer of potatoes and streaky bacon. Wrap the terrine in cling film and place in the fridge to set. METHOD FOR THE GARNISHES Caramelised shallots Peel and poach the whole shallots with a pinch of salt in simmering water for at least five to seven minutes. Drain and refresh the shallots under cold water. Once completely cold, cut each shallot into two. Pour the honey in a small pan and bring to simmer, reduce for one minute and add the shallots into the pan. Reduce for another two minutes, the honey will start to transform into a brown caramel. At this stage, deglaze with vinegar. Pour the caramelised shallots into a bowl and cool in the fridge. POACHED PARSNIP Peel the parsnips and cut into 1cm cubes. Poach in salty water for two minutes. Refresh and keep aside. PARSLEY OIL Blanch the parsley in salty boiling water for 15 seconds. Drain and refresh in ice-cold water straight away. Drain once again. Blitz the olive oil and parsley with a hand blender. Pass the oil through a muslin cloth. Reserve. BAGUETTE Place the bread in the freezer for one hour. Then cut into fine slices. Lay the slices of bread on an oven tray and drizzle with olive oil. Season. Toast in hot oven until golden brown. Reserve. TO SERVE Slice the terrine into 10 slices and lay in the middle of the plate. Arrange the garnish around, slices of figs, drizzle of oil and bread.
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