Ingredients

Ingredients For the duck

• 4 duck legs

• 15g/½oz table salt per kilo of duck legs

• 2-3 sprigs fresh thyme, leaves only

• 300g/11oz duck fat

• 5 tbsp flatleaf parsley, roughly chopped

• salt and freshly ground black pepper

• 4 duck breasts, skin scored

For the sauce

• 110ml/4fl oz red wine

• 250ml/9fl oz beef stock

• 50g/2oz butter

For the pickled mushrooms

• 1 tbsp olive oil

• 125g/4½oz girolle mushrooms, cleaned and picked

• 75ml/3fl oz white wine vinegar

• ½ tsp caster sugar

• 1 tsp pink peppercorns

For the parsnip and apple purée

• 500g/1lb 2oz parsnips, peeled and cut into even chunks

• 2 Cox’s apples, peeled and cut into chunks

• 500ml/18fl oz full fat milk

• 2 tbsp coriander cress, to serve

For the duck

• 4 duck legs

• 15g/½oz table salt per kilo of duck legs

• 2-3 sprigs fresh thyme, leaves only

• 300g/11oz duck fat

• 5 tbsp flatleaf parsley, roughly chopped

• salt and freshly ground black pepper

• 4 duck breasts, skin scored

For the sauce

• 110ml/4fl oz red wine

• 250ml/9fl oz beef stock

• 50g/2oz butter

For the pickled mushrooms

• 1 tbsp olive oil

• 125g/4½oz girolle mushrooms, cleaned and picked

• 75ml/3fl oz white wine vinegar

• ½ tsp caster sugar

• 1 tsp pink peppercorns

For the parsnip and apple purée

• 500g/1lb 2oz parsnips, peeled and cut into even chunks

• 2 Cox’s apples, peeled and cut into chunks

• 500ml/18fl oz full fat milk

• 2 tbsp coriander cress, to serve

Description

This French Coarse Pâté Would Be Fab With Cornichons And Toast, Or Serve It As Part Of This Fancy Dish.

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