Ingredients
4 x Mallard ducks
10 gelatin leaves
200g/7oz cooked puy lentils well seasoned
50mls/2fl oz plum schnapps
100mls/3.5fl oz port wine
1litre/1.75pints game stock
300g/11oz mirepoix
4 eggs, whites only
Thyme
Bay leaf
Seasoning
Garlic
Method
1. Split ducks in half, first removing legs. Season and roast the breasts until medium rare. Allow to cool. Remove meat from bones and remove skin. Trim any dry pieces of meat and marinate breasts in the Schnapps and port wine.
2. Clarify the game stock with the mirepoix, herbs, garlic and egg white. Pass through a muslin cloth - correct seasoning.
3. Remove excess water from gelatine. Place gelatine into consomme and stir until properly dissolved.
4. Place a thin layer of consomme into a terrine mould.
5. Arrange 2 breasts down in the centre and cut one breast lengthways to fill in the sides. Add a generous amount of lentils over length of mould. Place another layer of consomme over and repeat for 2 more layers.
6. Cover with cling film and chill in fridge. Turn out and slice and serve with chutney.
