Goose Neck Terrine
MaKES: Enough for 10
Ingredients
Terrine
2 Goose Necks
Confit Meat from, 2 Necks, 2 Legs, 2 Wings, 2 Gizzards, 2 Hearts
12 Charlotte Potatoes cooked in Duck Fat until giving
200g Special Duck Liver, warmed in the oven
20g Green Pistachio
8 Shallots cooked whole in the skin in Duck Fat
2 Hoshigaki
Chopped Parsley
Salt and pepper
Duck or Goose Fat
Winter Slaw
Thinly sliced; red cabbage, celeriac, red onion, carrot, apple.
METHOD
Turn the neck inside out. Clean away the fat and salt for 12 hours. Wash and turn back inside. In a large bowl, mix the confit meat, the duck livers, the pistachios, chopped hoshigaki and parsley, now add the shallots which will be soft and giving, remove the skin!
Season this, plenty of fat can go in. Tie one end of the neck to seal. Force in the mix and seal the other end. Drop the neck into the goose fat which should be sitting at 80°C. This will take an hour to cook. Remove and place in the fridge for the night to set up. Now roll in cling film to hold the shape. Slice and serve with winter slaw.
For the winter slaw, add all thinly sliced fruit and veg, and salt for half and hour.
Wash, dry and add half mayonnaise and half crème fraiche.
Happy Cooking
Adam x
