Pastry
- 500g Butter
- 140g Water
- 810g T45
- 100g Cornflour
- 90g Rye Flour
- 4 Eggs (beaten)
- 20g Salt
Ingredients
Meat farce
- 1.5kg Chicken mince
- 75g Garlic (microplaned)
- 150g Raw shallot (brunoised)
- 300g Confit shallot (brunoised and confit in duck fat)
- 80g Chive (sliced)
- 60g Parsley (chopped)
- 30g Thyme (picked and chopped)
- 10g Cep powder
- 120g Brandy
- 80g Mont basillac
- 30g Cab sav
- 150g Double cream
- 70g Panko
- 25g Maldon
- 20g Cracked black pepper (peppermill)
- 12 Legs worth of crispy duck skin and fat
Duck legs (makes 8 terrines worth)
- 4kg Duck legs
- 1litre 10% Salt brine
- ½ bunch Thyme
- ½ bunch Rosemary
- 2 Garlic bulbs
- 2litres Duck confit oil
Duck and sauternes jelly
- 5kg Duck bones
- 2 bags Chicken stock
- 2kg Shallot (mirepoix)
- 1 Calves foot
- 1 Garlic bulb
- ½ bunch Thyme
- ½ bunch Rosemary
- Gelatine
- Cab sav (to taste)
- 500ml Mont Basillac
- 50ml Brandy
- 1tbsp Peppercorns
- 2 Bay leaf
- 300g Mushroom (sliced)
Sweet mustard relish
- 200g Yellow mustard seeds
- 160g Brown mustard seeds
- 500ml Apple cider vinegar
- 280g Fabal
- 8tbsp Light brown sugar
- 4tbsp Honey
- 2 tsp Maldon
Method
Pastry
On the side of the stove melt butter, water and salt, but keeping it cold.
Emulsify butter water mix and add to kitchen aid
Then slowly add 80% of the dry ingredients
Then add eggs
And then the final 20% of the dry mix
Mix until it comes together
Rest in the fridge for 2 hours in square shapes
Farce (makes 9 terrines)
Mix together in kitchen aid slowly until comes together.
Pan fry nugget.
Duck legs (makes 8 terrines worth)
Brine legs for 5 hours
After 5 hours wash legs and dry
Vac in oil for and aromatics and steam overnight at 70C
The next morning take out of steamer and leave to rest in bag for 30 mins
Then drain, keeping oil for next time
Pick the legs down keeping medium to big chunks of meat
Keep bones aside
Chop the skin finely and put into a cold pan, slowly bring up and roast/render until crispy, keep for the farce
Duck and sauternes jelly
In a pan roast shallot and garlic and bones
Once roasted deglaze pan with 400ml Mont basillac and brandy
Reduce down to glace
Once reduced add stock, foot and aromatics and cook down
Once reached desired consistency tale of heat and add raw shallot and mushroom and simmer softly for 15 mins
Add the remaining wine and vinegar and pass through chinois
Measure final weight of sauce and add 1 leaf gelatine per 100g
Sweet mustard dish
In a bowl mix seeds, vinegar and beer, cover and keep in a cool dry place for 12 hours
Once seeds have soaked up liquid, add remaining ingredients and pulse on thermo until broken down
Vac Pac and leave for a minimum of 2 days before serving
construction of the pate en croute
Roll dough down to 1.8 on dough breaker
Line moulds with a 3cm overhang on both sides
Roll excess pastry up and set on top
Leave to set in fridge for 2 hours
While resting mix 400g of farce with 400g picked confit duck leg
Weigh out mix to 300g
Line mould with 300g meat mix and push down making sure there’s no air bubbles in mix
Leave to set for another 20 mins
Pre heat oven at 200C
Cook for 4 mins then turn up to 230C for 4 mins
Leave to rest at room temperature
Once cool, spread roasted almonds across the top of the farce
Then add 50g of hot jelly
Put in fridge to rest
Service
Temper pate en croute
Slice 2 slices at 2 cm
Place on plate with parchment
Serve with pot of sweet mustard
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