700g fois gras 4 duck breasts 2 ham hocks 2 cups mirepoix (carrots, celery, leek, onion, parsley stalks, bay leaf, peppercorns) ½ bunch chopped parsley 40ml Cognac 40ml Marsala 20ml Grand Marnier 4 gherkins 1 red onion 2tbs Jerez vinegar ½ cup extra virgin olive oil 3 sheets gelatine Sourdough bread for croutons
Slice fois gras into 2-3cms and marinate in three liquors for two hours. Pat dry with a paper towel and sear both sides in hot, dry frying pan. Place on paper towel. Sauté the mirepoix in large pot, add ham hocks, cover with water and slowly simmer for two hours until meat comes off bone easily. Strain stock and reduce to 300ml, add gelatine that has been soaked in cold water, add chopped parsley and add picked ham hock meat. Place duck breasts skin-side down in frying pan on low heat and sauté for six minutes. Place in oven for another five minutes, take out and let rest for further eight minutes. Take skin off and slice breasts horizontally. To assemble, line terrine mould with cling film and parchment paper; layer ham hock mixture and some of the liquid, fois gras, duck breast and repeat until the terrine is complete (making sure that the top layer is ham hock). Gently press terrine with heavy article and refrigerate over night. For salsa, finely dice red onion, gherkins and mix with olive oil, Jerez vinegar, and chopped parsley. Check for seasoning. For croutons, slice bread into 1 cm slices, drizzle with olive oil and either grill on a grill plate or bake in the oven until golden brown. Recipe supplied by Dimitry Rode, head chef, Belowzero restaurant, Mayfair This recipe first appeared in Cost Sector Catering/Eat Out magazine, January 2007.