Mosaique of Duck, Rabbit and Foie Gras

11 September 2006
Mosaique of Duck, Rabbit and Foie Gras


(Serves 10)

2 duck legs
2 rabbit legs
1 head of garlic
Bay leaf
Black pepper mignonette
Sea salt
Four spice
Star anise
Bouquet garni
1 lobe foie gras
2 litres duck fat
300g Agen prunes
300ml duck jus
1 porcelain terrine mould double-lined with clingfilm

For the pickled girolle mushrooms

400ml white wine
200ml white wine vinegar
2 shallots finely diced
2 cloves garlic crushed
400ml olive oil
1 bay leaf
500g girolle mushrooms


Marinate the duck legs and rabbit legs with garlic thyme bay leaf mignonette sea salt four spice star anise and bouquet garni for 24 hours.

Simmer the pitted Agen prunes with duck jus until soft and rich in flavour then force them through a fine chinois.

Brush seasoning and herbs off duck legs and tie herbs in muslin. Cook the meats with bouquet garni in duck fat in an oven until tender. Cool slightly in duck fat then remove from liquid. Remove skin and bones and reserve the meats.

Cut foie gras into long slices and pan-fry reserving fat.

Make up the terrine. Mash duck legs with a fork season well and moisten with foie gras fat and a little thick prune liquor. Layer the duck in the terrine cover with a layer of foie gras then a layer of seasoned rabbit with liquor between layers. Repeat layering wrap terrine tightly and chill for 24 hours.

To prepare the girolle mushrooms wash them and dry well. Bring vinegar white wine and mushrooms to the boil on the stove and simmer gently until mushrooms are just tender.

Drain mushrooms and reserve liquid. Gently sweat shallots and garlic in a little olive oil for five minutes. Add remaining cold oil mushrooms and bay leaf and heat gently. When almost boiling remove from heat transfer to a bowl and cool in liquid. Store in a parfait jar in fridge and use as required.

To serve unmould terrine and trim clingfilm at ends. Heat a sharp thin carving knife and cut a 1cm slice of terrine. Lay flat remove all clingfilm from edges and brush top with a little olive oil. Sprinkle with fresh crushed black pepper and sea salt. Serve with a mâche salad and pickled girolles.

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