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

Serves 1
  • £20.00

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.

Celery

Gluten

Egg

Mustard

Sulphites

Milk

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