Chicken, mushroom & baby leek terrine

Name: Chicken, mushroom & baby leek terrine
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 8
Cuisine: French
Ingredients: 200 g/7 oz duck fat; sea salt and freshly ground black pepper; 1 tsp chopped thyme leaves; 1 tsp tarragon leaves; homemade bread, to serve; sea salt and freshly ground black pepper; Spiced Apple Chutney, to serve; 2 tbsp unsalted butter; 150 g/5½ oz chestnut (cremini) mushrooms, halved; 3 confit skinless chicken breasts, sliced into long strips; 50 g/1¾ oz baby spinach leaves; 150 g/5½ oz baby leeks, trimmed

Preparation info

Serves
8

Difficulty
Easy
Ready in
40 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

I like the extra flavour of chestnut mushrooms but you can use ordinary mushrooms instead if you don’t have them. The terrine takes very little time to put together but makes an attractive and flavoursome dish.

Ingredients

150 g/5½ oz baby leeks, trimmed
2 tbsp unsalted butter

Europe
France
Starter
Mediterranean

Method

Bring a large saucepan of lightly salted water to the boil over a high heat. Add the leeks and boil for 2 minutes, then drain and put in a bowl of ice-cold water to stop them cooking further, then drain again and put in a roasting tin.

Melt the butter in a frying pan over a low heat. Add the mushrooms and fry for 2-3 minutes until just cooked but not losing their shape. Tip into the roa