Terrine of confit chicken and foie gras with celeriac remoulade
by William Drabble
Return to Recipe
Print
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