"It's a terrine where you actually cook the meat thoroughly first. I use chicken thighs for this recipe as they are moist even after fully cooked. Basically chicken thighs are slowly cooked in duck fat (confit)." Gaurav Budhiraja, Head Chef, Mercer Street Hotel

Serves 14 portions

Ingredients

2.5 kg chicken thighs, boned out and trimmed, ie no fat
1 kg duck fat
200 g shallots
1/5 bunch tarragon
1/5 bunch chives
500 g pitted prunes
300 g Parma ham

Method

Cook the thighs in duck fat, slowly simmer, until fully cooked. Sauté chopped shallots in duck fat, add chopped prunes and herbs. Line up the terrine mould with Parma ham. For layering up, strain fat off from the thighs. Season the chicken to taste.  Place thighs at the bottom, then prunes and carry on until mould is full. Add enough duck fat so the terrine holds it together. Press the terrine mould with heavy weight for 24 hours, pressing directly on top and let the excess fat drain out.

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