radishes, recipes & rudi

This weeks highlight has featured on the menu for more than three years. It is the first dish that any new chef is exposed to when they start in planet kitchen. The duck terrine is a ritual that takes at least five days to complete. There is no shortcut. I would rather leave it off the menu if it must be rushed. It needs lots of patience.

The bases of the terrine is a showcase of all the elements and parts of the duck, from the neck to the liver. Using various cooking methods from confit to smoking, to slow cooking and curing. Every part is prepared and cooked separately, then layered and pressed for about 36 hours. Then finally we wrap the terrine in prosciutto.

Over the years we have served various accompaniments from curried dried fruit samoosas to a green bean salad. The high light is always with a little prune puree.