“The flavour from Grierson Organic birds is superb. Keep this simple because you want to taste the leek and the chicken—you could easily mask their subtlety.”

Serves 4 to 6

Cooking time: 3 to 4 hours; prep time: 40 minutes, plus overnight refrigeration

INGREDIENTS

For the terrine:

4 legs of organic free-range chicken, I get mine from Grierson Organic

1 large leek

750g duck fat, melted on the hob until hot

A sprig of thyme

1 garlic bulb

1 tablespoon grain mustard

A few fronds of tarragon, chopped

100g butter, melted

Good salt and pepper

For the sauce gribiche:

1 shallot, finely chopped

1 tablespoon cornichons, chopped

1 teaspoon capers, chopped

1 hard-boiled egg (10 minutes), white and yolk chopped

1 tablespoon chopped tarragon, chervil, parsley and chives

4 tablespoons fresh mayonnaise

A few cornichons and radishes to garnish

Lemon juice (optional)

Good salt and pepper

METHOD

Begin by washing the leek. Cook it whole or halved in salted water or stock for 45 minutes until soft. Dry by rolling in a tea towel.

Heat the oven to 140°C

To make the terrine, season the chicken legs with plenty salt and pepper and leave for 40 minutes, then rinse under a cold tap and place into a deep oven-proof dish or pot. Add the hot duck fat (retaining a few tablespoons for later), thyme and garlic and cover with a lid. Place in the oven for 2 to 3 hours, turning each leg occasionally.

Once cooked, remove from oven and leave in the fat to cool for 1 hour, then remove the legs from the fat and place them on a cooling wire for 20 minutes. Once cooled, remove the skin and flake the meat into a bowl, it should still be slightly warm. I like to keep the skin and crisp it up on a tray in the oven to enjoy as a snack.

Add the mustard, a little tarragon and a few tablespoons of the duck fat to the meat. Mix, season and add the melted butter.

Rub the insides of a terrine mould or Tupperware container with a little oil and layer with 3 sheets of clingfilm.

Press half of the chicken mixture in the mould, then add all the leek in one layer, top with the remaining chicken. Fold over the clingfilm over to cover and weigh it down with something that fits. Refrigerate overnight.

To make the sauce gribiche, simply combine all the ingredients together and taste. Does it need more mustard perhaps? Lemon juice even? Seasoning? 

To serve, remove the cling film from the terrine and carefully slice. Arrange on a plate with the sauce gribiche, some cornichons, radishes and a few salad leaves.