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Duck terrine and pineapple

For this recipe you will need a terrine mould or loaf tin, a kitchen blow torch, a mandolin and a steamer pan.


For the brioche
For the duck confit
For the duck foie gras
For the smoked duck breast
For the terrine
  • 10-15 thin slices of Parma ham

For the duck skin
  • 4 large duck skins (reserved from the confit duck legs)

For the stock syrup (used in the pineapple crisps)
For the pineapple crisps
For the pineapple fluid gel
For the pineapple chutney
For the pineapple jelly
For the garnish

Preparation method

  1. For the brioche, put all the ingredients in a mixing bowl and combine by hand. Continue to mix until everything is incorporated and you have a dough - this should take no longer than 10 minutes. Place into a greased loaf tin and leave to prove overnight.

  2. For the duck confit, mix together the salt, thyme and rosemary, then season with freshly ground black pepper. Put the duck legs in a tray and rub the mixture over them. Leave to marinate for 90 minutes.

  3. Preheat the oven to 80C/175F/Gas ¼. Heat the duck fat in an oven-proof pan, with the lid on, for about 10 minutes or until melted. Wash the salt mixture off the duck legs and pat dry before submerging in the melted duck fat and covering with the lid. Roast in the oven for 4-5 hours, or until the meat flakes easily from the bone.

  4. Remove the legs from the duck fat, pat dry and set aside to cool. When the legs are cool enough to handle, remove all the meat and set aside the skins for later. Put the leg meat into a bowl and sprinkle with sherry vinegar and season with salt and freshly-ground black pepper, to taste.

  5. Using cling film, line a rectangular terrine mould (approximately 23x8x7cm/9x3x3in or use a loaf tin). Place all the leg meat into the terrine mould and wrap the cling film over the top. Compress the meat using a heavy weight that completely covers the contents and chill in the fridge for at least 2 hours.

  6. For the duck foie gras, put the duck lobes in a bowl and add the salts, cognac and white port. Marinate for 3 hours.

  7. Remove the lobes from the marinade and place each one into a separate sealable freezer bag. Remove the air from the bags, seal, and wrap each bag tightly in cling film. Heat a large pan of water to 42C/108F (use a cooking thermometer to gauge temperature) and add the wrapped lobes. Cook for 10 minutes, ensuring the temperature remains constant. Remove the lobes and, when cooled, fully unwrap.

  8. Line a rectangular terrine mould (approximately 23x8x7cm/9x3x3in or use a loaf tin) with cling film and place the cooked lobes in it. Fold the cling film over the top and compress the lobes using a heavy weight that completely covers the contents. Chill in the fridge for 2 hours.

  9. For the smoked duck breasts, scatter the orange zest onto a non-stick tray and bake in an oven at its lowest temperature for 4 hours, or until dry.

  10. Using a sharp knife, score the duck skins diagonally across the top then turn the breast around and repeat to create diamond-shaped scoring, rub the salt and pepper into the skins and leave to marinate for an hour.

  11. Scrape off any excess salt and pepper from the duck breasts and place them skin side down in a non-stick pan over a low heat. Fry for 5-6 minutes until golden. Meanwhile, place the star anise, sugar and dried orange zest in a pestle and mortar and grind to a fine powder. Line a heavy bottom pan with two layers of aluminium foil and pour in the powder. Use a kitchen blow torch to burn the powder until it begins to smoke. Place a cooling tray or steamer pan over the powder and place the duck breasts onto it. Cover and leave to smoke gently for 8-10 minutes. (CAUTION: smoking generates a lot of smoke. Cook in a well-ventilated area, and open the pan outside if possible.)

  12. Line a rectangular terrine mould (approximately 23x8x7cm/9x3x3in or use a loaf tin) with two layers of cling film and lay the Parma ham inside the mould so it covers the bottom and long sides with an overlap on each side to fold over once filled. Measure the width of the mould’s base and divide by three - you’ll use this measurement later when cutting batons (so, if the terrine mould is 8cm wide, the end of your batons should be 2.6cm and the full length of the terrine mould).

  13. Remove the duck leg terrine from its mould, unwrap and cut into batons, to the measurements you've just made. Repeat the process for the foie gras and smoked duck breasts.

  14. Begin to build the terrine, alternating between the three different elements until you have three layers of three. Fold over the excess parma ham, then fold over the cling film, place a weight on top and press for 2 hours.

  15. Before serving, carefully unwrap the finished terrine and cut into 1.5cm/½in slices using a very sharp knife.

  16. For the duck skin, pre heat the oven to 220C/425F/Gas 7. Take 8-10 of the larger duck skins reserved from the confit duck legs and lay flat on a baking tray lined with greaseproof paper. Place another piece of greaseproof paper and a second tray on top, compress with an oven-proof weight and bake for 12-15 minutes, or until crisp. Leave to cool before cutting into ½-1cm/⅓in thick strips.

  17. For the stock syrup, put a pan over a low heat and add 100ml/3½fl oz water and the sugar. Stir occasionally until the sugar has dissolved, then bring to the boil, and boil for 2 minutes. Set aside to cool.

  18. For the pineapple crisps, preheat the oven to the lowest possible setting and finely slice the baby pineapple into 8-10 slices (using a mandolin or if not available, a sharp knife). Line a baking tray with parchment paper, then dip each slice into the stock syrup and place on the baking tray. Bake in the oven for 4-6 hours, or until dry and crisp.

  19. For the pineapple fluid gel, place the juice in a pan with the agar agar and bring to the boil. As soon as it begins to boil, pour onto a non-stick tray and leave to set until firm (this should take no more than an hour). Once firm, place the jelly into a blender and blend to a smooth purée, then season with a little salt.

  20. For the pineapple chutney, make a gastric by adding the sugar and vinegar to a pan and bringing to a simmer, reduce until it reaches a syrup-like consistency. Peel, core and roughly chop one pineapple and blend to a purée. Peel, core and dice the remaining pineapple. Add the pineapple and the purée to the gastric before returning to the heat to thicken slightly. Add the cinnamon, pepper and coriander seeds. Stir, then leave to simmer until you have a jam-like consistency and the pineapple is soft.

  21. For the pineapple jelly, mix together the agar agar and the sugar in a pan, then slowly incorporate the juice. Bring everything to a boil and skim any foam from the top. Pour the jelly onto a clean non-stick tray, creating a thin layer (no more than 3mm deep) and leave to set in the fridge for approximately 15 minutes.

  22. For the brioche, preheat the oven to 200C/400F/Gas 6 and bake for 10 minutes, then lower the oven to 180C/350F/Gas 4 and continue to cook for a further 10 minutes. Allow to cool slightly and cut into 1.5-2cm/⅔in slices.

  23. To serve, lay a slice of terrine to one side of each plate, cut out four 10x6cm/4x2½in rectangles of the pineapple jelly and sit across from the slices of terrine. Place a spoonful of the pineapple chutney one third of the way down the rectangle of jelly and fold the jelly over so that the fold faces the terrine. Dot a little pineapple fluid gel on the jelly, lay a few batons of crispy skin over the jelly and terrine and finish with a pineapple crisp on either side of the jelly, using the chutney to help them stand up. Serve with slices of lightly toasted brioche.

Overnight preparation time

Over 2 hours cooking time

Serves 8-10

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Great British Menu 5. Scotland Judging bbc_two Great British Menu

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