Chicken, Foie Gras and Smoked Black Pudding Terrine by Head Chef Gareth Naughton of Circa

  Ingredients for Terrine 2 Whole cornfed or organic chickens 1kg of Smoked black pudding (or any good quality pudding) 450 g of Grade A Foie Gras 200g Butter 5 Shallots Salt and Pepper Garlic, Thyme, Tarragon and Chervil Pedro Ximenez Vinegar 25/30 Pieces of thinly sliced Pancetta Large roll of clingfilm Method for Terrine …

Chicken, Foie Gras and Smoked Black Pudding Terrine by Head Chef Gareth Naughton of Circa Read More »