Grey-Legged Partridge and Foie Gras Terrine, Crisp Skin, Victoria Plum Jelly, and Sourdough Crisps

Name: Grey-Legged Partridge and Foie Gras Terrine, Crisp Skin, Victoria Plum Jelly, and Sourdough Crisps
Prep time: 24 h
Cook time: 24 h
Total time: 72 h
Yield: Starter/Snack - Serves ten
Ingredients: 150 g water; a small loaf of sourdough bread; 500 g plums, halved and de-stoned; 6 gelatine leaves; 150 g sugar; 400 g foie gras; 5 partridges; rapeseed oil; 150 g white wine vinegar; 100 g duck fat; a few herb leaves and edible flowers; 5 g agar agar powder

Preparation info

Starter/Snack - Serves
ten

Difficulty
Complex
Ready in
72 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

WARNING: THIS IS QUITE COMPLICATED TO PREPARE.

BORROWED FROM THE KITCHENS OF OUR SISTER HOTEL, THE PHEASANT, JUST 100 METRES FROM US WHERE PETER NEVILLE, MY FORMER HEAD CHEF AT THE STAR, HAS REJOINED US AS A PARTNER IN THE BUSINESS. THIS SILK-TEXTURED TERRINE IS PARTNERED WITH CRISPY DRIED-OUT SKIN AND JELLY, MADE FROM THE VAST QUANTITIES OF PLUMS WE PICK FROM THE ORCHARD IN THE GROUNDS OF THE HOTEL.