Terrine of Free Range Chicken and Foie Gras

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Preparation info

  • Makes

    10

    Portions
    • Difficulty

      Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

A terrine reveals the true quality of the restaurant kitchen. Some say a good kitchen can be marked on its terrine, as there are so many different cooking techniques involved. This recipe is the result of 3 years development and evolution to get the taste and presentation right, and I’m sure it will take another 3 years before I am truly happy with it. I have suggested serving this version with sweet dried figs and parsnip purée, both of which offset the slightly bitter undertones contribut

Ingredients

Method