Terrine of Greenfield ham hock, smoked pigeon and foie gras, sultana puree and Jerusalem artichoke

This is the terrine which will go on the a la carte menu. The ham hocks are from Greenfield pork products which are based in Andover, Hampshire. The breed is Saddleback and they are cooked for four hours in a court bouillion. The pigeons are soaked in a brine for 2 hours, then the breasts are hot smoked on the boneuntil pink. The legs are smoked then confit sous vide and cooked in a waterbath until tender. The foie gras is confit in duck fat at 60C for 15 - 20 mins. The terrine is set by reducing down the pork stock and pouring over the built terrine. Some roasted pearl onions are placed in the terrine to add a slight crunch and bring a sweetness.

Presentations of smoked duck

This is a work in progress for my a la carte menu. Im testing flavours, presentations and recipes to see what works the best. This evening i plated two versions of the dish. The top picture is...

Smoked Gressingham duck breast, balsamic jelly, glazed cherry, Marcona almond, foie gras and cherry terrine

and the bottom plate is ....

Smoked Gressigham duck breast, glazed cherrys filled with foie gras,

balsamic jelly, Marcona almond, orange syrup

Smoked duck breast

Cure:

400g Sel de Guerand

1 whole Orange peel

1 Anise star (crushed)

2 Clove (crushed)

half a Vanilla pod (chopped)

2 Black pepper corns (crushed)

4 x Gressingham duck breast

Hickory wood chips

Cure the duck breasts for 90 minutes in the salt mixture. Rub off the cure, rinse and dry the breasts. Leave un wrapped on a tray for 2 hours to dry.

Set up a smoker on the stove by lining a hotel pan with tin foil. Adding your wood chips and gently toast on the stove. Once the wood chips are smoking nicely Place a steamer tray on top of the hotel pan, lightly brush your duck breasts with olive oil and place onto the steamer tray, covering with another hotel pan.

Smoke slowly until the duck breasts are medium. Remove the duck and chill. Air dry the breasts whole for 4 hours, then slice to order.

Variations of foie gras

Having some foie gras trimmings that needed using up, i set to work on my latest project of an amuse bouche folder with pick up charts for my team. This is a great way to use up any trimmings from making terrines.

Foie gras mousse, rhubarb jam, pink pepper

Foie dusted with blackberry, apple and brandy chutney, brioche crumbs

Foie gras and gingerbread lollipop

Foie gras and gingerbread, crisp yoghurt, honey, matcha green tea, chocolate, sour apricot