Confit chicken terrine with dukkah

Confit chicken terrine with dukkah

By
From
New Middle Eastern Food
Serves
8 as part of a mezze selection
Photographer
Mark Roper

Confit chicken

Ingredients

Quantity Ingredient
2.5kg chicken wings

Fragrant curing salt

Quantity Ingredient
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground nigella seeds
1/2 teaspoon sesame seeds, toasted
2 tablespoons sea salt
1kg duck fat
1 litre vegetable oil
4 garlic cloves
1 bay leaf
2 spirgs thyme
2 sheets gold-strength gelatine
1 tablespoon extra-virgin olive oil, warmed
1 tablespoon sesame oil
1 tablespoon ground cumin seeds, toasted
1 tablespoon sesame seeds
1 teaspoon freshly ground black pepper
12 pencil-sized leeks
50g assorted edible flower petals
bread or croutons, to serve

Method

  1. To confit the chicken, first wash the wings well and pat them thoroughly dry. Place in a large mixing bowl and toss well with the fragrant salt. Cover and refrigerate for 6 hours or, better still, overnight.
  2. Preheat the oven to 140°C. Rinse the chicken wings well and pat them dry. Heat the duck fat and vegetable oil in a large, ovenproof saucepan or casserole. When the fat has melted, add the garlic, bay leaf and thyme. Tip in the chicken wings and stir them gently to coat in the oily mixture. Cover the pan and bake for 2 hours, or until the chicken is very tender, but not mushy.
  3. Tip the wings into a colander to drain. (The oil can be kept in a sealed jar for 2 weeks and re-used for the same purpose.) Once the chicken wings are cool, remove the skin and bones and transfer the meat to a bowl — it should yield about 1 kg.
  4. Soak the gelatine in cold water for 2 minutes then squeeze it dry. Mix with the warm olive oil until dissolved.
  5. Add the two oils, ground cumin, sesame seeds and pepper to the chicken meat and mix well. Taste and adjust the flavours to your liking; you won’t need to add salt, as there will be enough from the confit process. Divide the mixture in half.
  6. Blanch the leeks in boiling water for 90 seconds, then refresh in iced water. Dry thoroughly on a clean tea towel.
  7. Place a double layer of plastic wrap on your work surface, to create a 30 cm x 30 cm square. In the centre of this, spread out half of the petals in a layer to form a 20 cm x 10 cm rectangle. Spoon half of the chicken mixture on top of the flowers, to cover them entirely. Use your fingers or the back of a spoon to spread it evenly, taking care not to disturb the flowers too much — it’s easier than it sounds. Now lay half of the leeks along the length of the rectangle.
  8. Carefully roll the terrine up in the plastic wrap to form a neat long cylinder with the leeks at the centre. Roll it along your work surface to even the surface and to expel any air bubbles, then twist the ends tightly and secure with string. Repeat with the rest of the ingredients to create a second roll. Refrigerate for a minimum of 4 hours or, even better, overnight.
  9. To serve, use a very sharp, thin-bladed knife to cut each log into eight slices. Carefully peel away the plastic from each slice and serve straight away with crusty bread or on croutons.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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