Star Anise Pressed Ham Hock and Chicken Terrine
With Quail Eggs
- 8 Chicken legs
- 18 Quail eggs (1 tray)
- 2 Banana shallots
- 2 Garlic cloves
- 1 Tbsp of tarragon
- 1 Tbsp of trufﬂ e Oil
- 1 Tbsp wholegrain mustard
- 5 leaves of gelatin, soaked
- 1 Tbsp of sherry vinegar
- Prep time: 1h30
- Cook time: 1h30
- Servings: 4
- Difficulty: medium
Place the ham hock and chicken legs in a pot (chicken on top), and ﬁll with water, bouquet garni, and mirepoix of carrots, onions and celery.
Bring to the boil and then simmer for 1.5 Hr,
Remove the chicken and cook the hocks or another 1.5Hr.
Cool down the chicken and ham,
Pick the meat off the bones and set aside.
Cook quail eggs in simmering hot water for 2mins 25 sec, then immediately plunge into ice water for 5min before peeling shells, and set aside.
In a large bowl, put the picked meat, sweated shallots and garlic and the rest of the ingredients except the gelatin.
Soften the gelatin leaves into cold water and then add to 5tbsp of warm cooking liquid from meats and sherry vinegar.
With light hands, mix the ingredients from the bowl with the liquid gelatin.
Prepare a terrine tin, lined with cling ﬁlm, and put half of the mixture into it.
Place then the quail eggs neatly in a line, top and tailed in the middle of the terrine, and cover with the rest of the mixture.
Close the top of the terrine with excess cling ﬁlm from the sides, and press overnight with heavy weight.