Chicken, confit fennel and artichoke, lemon and tarragon terrine

Serves
Serves 6–8

Ingredients

  • 4 chicken legs
  • 1 tbsp olive oil
  • 300ml/10fl oz duck fat
  • ½ fennel bulb
  • 3 globe artichokes, trimmed and chokes removed
  • 2 garlic bulbs
  • 1 lemon, zest only
  • 2 tsp chopped thyme
  • 1 small bunch basil, roughly chopped
  • 1 small bunch tarragon, leaves picked
  • 12 slices Parma ham
  • salt and freshly ground black pepper
  • salad leaves, to serve
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