Chicken Leg Terrine with Celeriac Remoulade
This is a stunning chicken terrine, wrapped in salty Parma ham paired with tangy pickled girolles. You can make the terrine in a traditional terrine mould if preferred, but the wonderful round shape adds a visually striking touch to this classic dish...
- Preheat the oven to 150ºC/325ºF/gas mark 3.
- Put the chicken legs and fresh thyme sprigs into a braising dish. Season the chicken nicely with sea salt and then pour over the duck fat. Cover the dish tightly with tinfoil and place into the oven to cook slowly for 3–4 hours.
- Once cooked, remove the chicken from the duck fat, discarding the thyme sprigs. Don’t throw away the fat as you can use it again. Store it in a jar in the fridge.
- Allow the chicken to cool slightly and then pick all the meat off the bones, removing the skin and any bits of fat. Try to pick the meat into nice small pieces. Place the chicken in a bowl and have a taste of it – season with some more sea salt if needed. Don’t make it too salty as you are wrapping it in Parma ham.
- To make the terrine, lay a large double layer of cling film flat on a work surface. Lay the slices of the Parma ham down the middle of the cling film, with the long side of the ham facing you, making sure there to leave a 15cm gap around the edges of the cling film. The amount of chicken you have will determine how much ham you need. Add a large line of the chicken lengthways along the centre of the ham slices. Using the cling film as an aid, roll up the ham into a tight sausage shape. Refrigerate to set overnight.
- Prepare the girolles by scraping from just below the gills to the bottom of the stalk with a small knife to clean any dirt off them. Brush lightly with a damp pastry brush to remove any remaining dirt and grit, and drain on kitchen paper. Put the water, sugar, honey, vinegar and salt in a small saucepan and bring to the boil. Remove from the heat, place the girolles in the liquid and cover the pan with cling film to keep the heat in. Place in the fridge to pickle until cooled.
- For the remoulade, mix the mayonnaise, mustard and lemon juice together thoroughly in a large bowl, with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce. Slice the celeriac into really thin julienne matchsticks and mix these through the sauce. Place into the fridge until serving.
- To plate, lay down a nice spoon of celeriac purée. Remove the cling film from the terrine and slice into portions about 2 cm wide. Place a piece of the terrine on top of the pureé. Arrange some of the remoulade and pickled girolles in a semi-circle around the terrine. Finish with some nasturtium leaves and serve.
- 2 large or 4 small chicken legs
- 4 sprigs of fresh thyme
- Sea salt to season
- 500ml duck fat, melted
- 4–5 slices of Parma ham
- 200g girolles
- 200ml water
- 1 pinch of caster sugar
- 80g runny honey
- 150ml white wine vinegar
- 1 pinch of sea salt
For the remoulade
- 2 tablespoons mayonnaise
- ½ teaspoon wholegrain mustard
- Juice of ¼ lemon
- Sea salt and freshly ground black pepper to season
- ¼ celeriac, peeled
- Celeriac purée
- 20 nasturtium leaves