Exquisite Ceps and Shiitake Terrine with Duck Confit
- 650 g ceps
- 750 g shiitake mushrooms
- 2 duck confit legs
- 1 chicken stock tablet
- 50 cl chicken broth
- 6 gelatin sheets (6 x 2 g)
- 1 bouquet of tarragon and chives
- 1 garlic clove
- Salt and ground pepper, to taste
- Soften the gelatin sheets in a bowl of cold water. Clean the mushrooms, separating the heads from the stems, and cut the larger ones into chunks.
- Cook the mushroom stems in 1 liter of water with the chicken stock tablet and broth. Drain, cut into large strips, and reserve the broth.
- Squeeze out the gelatin sheets and dissolve them into the reserved broth, whisking until smooth.
- Wash and finely chop the tarragon and chives. Peel and crush the garlic clove.
- Brown the duck confit legs in a skillet over low heat for 5 minutes to loosen the meat. Let cool slightly.
- Remove the skin, debone, and shred the duck meat. In the same skillet, sauté the mushroom heads with the garlic for 3 minutes, then add the shredded duck and chopped herbs. Season with salt and pepper, mix well, and simmer for 10 minutes.
- Assemble the terrine: Pour a thin layer of jelly at the bottom, add a layer of mushroom stems, then a layer of the mushroom-duck mixture. Repeat layers until all ingredients are used.
- Top with jelly to fill the terrine. Refrigerate for at least 12 hours before serving.
- Pro Tip: Remove the skin from the duck legs, crisp it in a frying pan, drain on paper towels, and serve as a delightful aperitif.
