This gamey delight presents textures of pear, roasted hazelnuts, micro greens and chive oil.

Serves 6

Prep time 3 hours + 9 hours resting time

Ingredients For the Terrine

250g raw guinea fowl breast or smoked guinea fowl or smoked duck breast for replacement
5 duck legs
200g foie gras
1 tbsp. fine brandy
1 tbsp. port wine
Juniper berries

Ingredients For the Pear and hazelnuts

50g roasted hazelnuts (chopped)
2 pears (nicely scooped with a Parisianne of 1cm)
Pear puree-can be easily purchased

Method for the Foie Gras

Separate the two lope from each other. Season with the salt, sugar brandy and the port and keep refrigerated for around 12 hours – this method is a of lightly curing the foie gras.

Heat a non-stick pan and lightly fry the foie gras. Cut into small pieces without the access fat and keep aside to assemble the terrine.

Method for the Smoked Guinea Fowl

Make brine using 120g salt and 80g brown sugar mixed completely into 1 litre of water (use partly hot water to dissolve the salt and sugar then add the remaining with cold).

Once cooled, immerse the guinea fowl in the brine for 40 minutes then rinse and pat completely dry with kitchen paper.

Set your smoker to 110°C and add plenty of apple wood bisquettes to the stack.
After 2 hours of smoking, test the internal temperature of the bird (especially at the joints as well as the thickest parts): if it is 72°C it is done. If it is not, give it a further 20-30 minutes or until the desired core temperature is reached.

Remove, cool and refrigerate.

Method for the Duck Leg

Put the duck legs in a deep dish with some mirepoix underneath them. Cover with ideally goose fat, oil or butter, thyme, bay leave. Cook at low heat (110°C) for 4 hours.

When ready remove from the oil and pull the cooked meat only from the carcass of the leg without any fat or bones. Set aside and keep warm to assemble the terrine.

Method For assembling the Terrine

Line a rectangular terrine mould of about 15cm in length, 7cm in depth and 5cm in width, with cling film. Start off with the duck leg meat, adding a little of chicken stock to keep the meat moist.

Chef’s Tip: Remember when preparing a pressed terrine it is imperative to have all the ingredients warm (above 45°C) in order for it to bind evenly and stick together. This way the terrine can become one, as a whole piece of art. Terrine making is a skill in a professional kitchen.

Put some of the foie gras pieces in the middle keeping some empty gaps to fill again with some more duck leg meat. Finally add the smoked guinea fowl breast, without skin at the end.

Close the terrine mould with the overlapped cling film from the sides, so that when it is cooled down it is easier to pull out of the terrine mould.

Once closed with a little office knife lightly do two incisions on the sides of the cling film so that the access fats come out while pressing the terrine mould.

Note: The terrine should be around 600g in total. It is important that the weight to press the terrine should not be more of the terrine itself.