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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Rolled rabbit terrine, pickled girolles, potato fondant and pan-fried foie gras by David Nicholls

11 September 2006
Rolled rabbit terrine, pickled girolles, potato fondant and pan-fried foie gras by David Nicholls

INGREDIENTS

(serves eight)

For the terrine
4 rabbit legs
500g seasoned duck fat for confit
50g cèpe mushrooms, sliced and brushed with oil or duck fat
Salt and pepper
Few drops of sherry vinegar
250g foie gras
3tbs white port
6 Savoy cabbage leaves, cooked

For the garnish (quantities are per portion)
10 x 2.5cm baby leek batons
French dressing
1 new potato
40g butter
10 small girolles mushrooms
Walnut oil
Sherry vinegar
5 slices truffle
1 small slice of foie gras

METHOD

Confit the rabbit legs in the duck fat, and allow to cool. Flake the meat into a bowl and moisten with a spoon of the confit fat. Roast off the cèpes and add to mix. Season with salt, pepper and the sherry vinegar.

Roughly break the fois gras into chunks, removing all veins. Season with salt and pepper and white port. Allow to marinate for 1 hour then cook in a low oven (gas mark 1) until set. Remove and roll into a roulade using clingfilm. Allow to set firm.

Lay out clingfilm on flat surface and arrange cabbage leaves in a square. Spread the rabbit mixture to cover cabbage leaves about 2.5cm thick.

Place the foie gras roulade in centre and bring edges up to form a larger roulade. Roll as tightly as possible in clingfilm to obtain smooth shape. Allow to set in fridge.

Boil the baby leek batons in salted water and dress with a French dressing. Arrange the leeks in five crosses around the plate. Peel and trim the new potato and cook very slowly in the butter. Place at top of plate.

Trim and clean girolles and sauté them in the walnut oil. Season with sherry vinegar and place in between leeks on the plate. Arrange sliced truffle on top. Slice terrine and put in centre of plate. Finish with pan-fried foie gras on top of fondant.

David Nicholls

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