Duck liver and ham hock terrine, salt-baked celeriac, date jam with duck fat granola

Serves 1
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All ingredients should be eaten within 24 hours of receiving your box 

Duck liver & ham hock terrine – A combination of delicate and punchy flavours, the salt-baked celeriac works beautifully with the pickled red onions and delicious date jam.

Additional information

Terrine: ham, foie gras, parsley, mustard, carrot, celery, pepper, salt

Celeriac: celeriac (celery), salt, flour (gluten), egg, thyme, rosemary, mustard frills (mustard)

Jam: apple, white wine vinegar (sulphites), demerara sugar, chopped dates, muscovado sugar, onion, ginger, tamarind, tapioca starch, mixed spice, salt and pepper

Granola: oats (gluten), sunflower seeds, butter (milk), honey, sea salt, duck fat, paprika, chilli powder, pumpkin seeds

Pickled red onions: red onion, water, sugar, white wine vinegar (sulphites)

All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.







Prep time: 5 mins

Plating instructions

  1. Remove the terrine from the packaging and place on a chilled serving plate

  2. Arrange the celeriac on and around the terrine

  3. Garnish with pickled red onion, a sprinkle of the duck fat granola and mustard frills

  4. Snip the end of the piping bag of date jam and pipe into a dessert spoon

  5. Place the spoon next to the terrine and turn sideways at the same time pulling towards you to give a professional drag effect