Terrine of duck and foie gras with sweetbreads and girolles with brioche – by William Drabble
INGREDIENTS
(serves 18)
2 foie gras 500-600g
3tbs salt
3tbs sugar
½ bottle Sauternes
3 large confit duck legs
Salt and pepper
Truffle oil
200g small girolles sautéd
3 veal sweetbreads
2tbs clarified butter
270ml Madeira jelly about (15ml per portion)
Brioche toasted
METHOD
Devein the foie gras and marinate in salt sugar and Sauternes for six hours. Remove skin from duck legs then bone and flake the meat. Season with salt pepper and truffle oil. Add sautéd girolles and keep warm.
Remove membranes from the sweetbreads and roast in clarified butter until cooked.
Line a terrine mould with clingfilm and layer with foie gras then sweetbread then foie gras duck and finally foie gras again. Press for 24 hours until set.
To serve pour 15ml of Madeira jelly on to a plate and place a slice of terrine on top. Serve with toasted brioche.
William Drabble
