Preheat the oven to 120°C. Cut the trotters into 1cm dice and refrigerate until ready to use. Cut the ears into strips 5mm wide by 6cm long.
Place the flour, egg wash and breadcrumbs into 3 separate shallow bowls. Lightly season the eggs with salt and freshly ground pepper. Pass the strips of pig’s ear through the flour, egg wash and then the breadcrumbs. Repeat the process of the egg wash and breadcrumbs so that the pig’s ears have a double layer of breadcrumbs. Refrigerate the pig’s ears until ready to cook.
Prepare the blood pudding: Line a terrine mould 32cm in length, 8cm wide by 7cm deep with cling-film with a 1 inch over-hang. Blend the pig’s blood with a hand-held blender for 2 minutes until smooth and free of any lumps. Over a low heat in a heavy-based saucepan heat the duck fat, add the onion and garlic and sweat without colour for 3 minutes. Add the remaining ingredients except the pork back-fat and diced braised pig’s trotters and continue to cook for 10 - 15 minutes until the mix starts to thicken and comes together but remains moist. Stir continuously to prevent it from sticking. Remove from the heat, stir in the diced pork back-fat and trotter to mix evenly and season the blood pudding to taste with salt and freshly ground pepper. Pour into the lined terrine mould and close with the over-hanging cling-film. Place the terrine in a deep roasting tray and pour water into the tray to come three quarters of the way up the side of the terrine. Place in the oven and cook for 45 minutes. When cooked check the blood pudding by inserting the tip of a sharp knife into the centre and leaving it in for 30 seconds. If the knife comes away clean, the blood pudding is ready. If not, allow it to cook for a further 10 minutes before testing again.
When ready remove the terrine from the roasting tray. Cut a piece of cardboard the same size of the terrine and cover with aluminum foil followed by cling-film. Place it onto the terrine and put a 2kg weight evenly on top of it. Refrigerate for 12 hours to set before turning out. Run a sharp knife around the inside of the terrine and invert onto the foil-covered cardboard. Cut a 5mm slice off the end of the terrine so that it is even and then slice into 1cm wide slices.
In a cast-iron pan heat 40ml clarified butter, reduce to a gentle heat and carefully place the sliced blood pudding into the pan and cook for 3 - 4 minutes. Using a palette knife, gently turn the slices and cook for a further 3 - 4 minutes until warmed through. Lightly season the pudding with salt and freshly ground pepper. Remove from the pan and keep warm while preparing the rest of the garnish.
Heat 50ml clarified butter in a large cast-iron pan and add the potatoes. Season with salt and freshly ground pepper and fry the potatoes for 6 minutes, tossing frequently until tender. Add the lardons, continue to cook until browned and then drain both the potatoes and lardons. Check the seasoning and adjust if necessary. Heat the remaining clarified butter in a heavy-based pan large enough to hold the pig’s ears. Add the ears and cook for 2 - 3 minutes until evenly browned. (Have extra clarified butter ready in case the breadcrumbs soak it all up and the pan becomes dry, which will cause the ears to burn). Lift the ears from the pan and drain the pieces on kitchen towel to absorb any excess butter. Reheat the red wine jus.
Place the blood pudding in the centre of a warm plate. Place the potatoes, lardons and fried pig’s ears around the pudding and garnish with the mache leaves and chive tips. Spoon the red wine jus over and around the garnish.