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Marbled terrine of foie gras, chicken and tongue, quince chutney

11 September 2006

Ingredients (serves 16)

1 ox tongue, salted
Bouquet garni of carrots, celery, onion
3 x 200g lobes of foie gras
Salt
Cayenne pepper
60ml white port
30ml Cognac
3 chicken breasts
250ml chicken stock
Thyme
Bay leaf

For the quince chutney 750g quince, peeled and roughly cut
125g cooking apples, peeled and minced
½tsp salt
250g tomatoes, peeled, deseeded and chopped
125g onion, finely chopped
125g sultanas
1tbs orange rind, grated
2 oranges, juiced
300g soft light brown sugar
½tsp ground cinnamon
½tsp ground nutmeg
1tsp cayenne pepper
50g ginger, minced
300g white wine vinegar

Method

Soak ox tongue overnight. Rinse well. Poach in water with bouquet garni. Leave to cook gently for three hours. Cool.

Soften the foie gras at room temperature and carefully de-nerve them. Season with salt and cayenne. Lay on a baking tray and moisten with white port and Cognac. Place in a warm oven at 120ºC and cook until the livers reach 42ºC.

Poach chicken breasts in a little seasoned chicken stock with thyme and bay leaf. Cool. Thinly slice the tongue and chicken.

Line a terrine with clingfilm, then line with sliced tongue, leaving 5cm of film and tongue overhanging rim. (NB: use a terrine 30cm long x 10cm wide x 8cm high.) Layer in the foie gras, chicken and tongue. When full, lightly press down and fold over the remaining tongue to close the terrine.

Leave to refrigerate for 24 hours before serving.

For the chutney, incorporate all ingredients, bring to the boil and leave to simmer until desired consistency.

Photo © Sam Bailey

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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