Confit Chicken Terrine Recipe - Great British Chefs

Ingredients

• 20 chicken legs
• 4kg duck fat
• 800g of foie gras
• salt
• pepper
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 1 bulb of garlic, halved
• 10 sprigs of thyme
• 1 bay leaf
• 1 dash of balsamic vinegar
• 1 celeriac, small
• 2 tbsp of mayonnaise
• 1 tsp grain mustard
• 1/2 lemon, juiced
• 3 handfuls of watercress