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

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Preparation info

  • Starter/Snack - Serves

    ten

    • Difficulty

      Complex

    • Ready in

      72 hr

Appears in

Loose Birds & Game

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.

Ingredients

  • 5 partridges
  • 100 g duck fat
  • 400 g foie gras
  • 6 gelatine leaves
  • rapeseed oil
  • seasoning

    Method

    Take the breasts and legs off the partridges and roast the carcases in the oven until golden brown. Put the bones in a large pan, cover with water and simmer for 2 hours, then strain the liquid and reduce this down to a quarter of the original quantity. Chill.

    Meanwhile, place the partridge legs into a vacuum pack bag with the duck fat and cook for 12 hours at 72°C in a water bath. Place the bag in iced water to chill. Cook the partridge breasts in another vacuum pack bag and cook for 20 minutes at 65°C, then chill the bag in iced water.

    Place the plums in a pan with the sugar, water and white wine vinegar and simmer for 1 hour, then strain and chill. Weigh the strained plum juice and add 2% by weight of agar agar powder, then bring the juice to the boil, whisking constantly. Once boiling point has been reached, remove the pan from the heat and skim any froth from the surface. Line a plastic container with cling film and pour in the plum juice to a depth of approximately 1 cm. Chill.

    Place the foie gras in a vacuum bag and cook in a water bath or bain-marie at 58°C for 40 minutes, chill the bag in iced water, then refrigerate.

    To Make the Terrine

    First soak 6 gelatine leaves in cold water, then take 250 ml of the partridge stock and bring this to the boil, remove from the heat and whisk in the soaked gelatine leaves. Keep warm. Next strip the meat from the cooked partridge legs and place in a bowl. Pour in half of the partridge stock with the gelatine leaves, and season to taste. Remove any visible large veins from the foie gras and slice into large batons, approximately 1 cm square.

    Line a standard sized terrine mould with cling film, and add a shallow layer of the leg meat, followed by a layer of whole partridge breasts and foie gras, each time dipping the breasts and foie gras into the remaining partridge stock. Repeat this layering process until all of the partridge and foie gras has been used. Place the whole terrine in a vacuum pack bag, seal and refrigerate.

    Freeze a small round sourdough loaf and, without defrosting, slice on a meat slicer on 1.5 or use a very sharp serrated carving knife to cut very thin slices. Place the slices in a large cast iron baking tray, lined with parchment paper, brush with oil and season. Place another sheet of parchment paper over the top, followed by another cast iron baking tray, then bake in the oven at 200°C/gas mark 6, until crisp.

    To serve, slice the terrine into 1.5cm slices. Dice the plum jelly into 1 cm cubes. Place a slice of terrine in the centre of the plate with the cubes of plum jelly scattered over and around it. Garnish with herb leaves and edible flowers and a few of the sourdough bread crisps.