Confit Duck Foie Gras Terrine, ginger bread puree and rhubarb preserve

Ingredients
• 1 foie gras to make 2 to 3 terrines
• 1000g rhubarb
• 10 to 15 duck legs
• 75g caster sugar
• Confit fat
• 50g tarragon
• 5g Five spice
• jus to bind
• 25ml brandy
• 100g flour
• Seasoning
• 100g butter
• 35g ginger powder
• 100g sugar
• 5ml truffle
• 3g fine endive
• 5 pea shoots

Method:
Bring the foie gras to room tempriture and carefully devein, place in a shallow tray and marinate with five spice, seasoning and brandy, cling film and refrigeration over night, using the same tray cook the foie gras in an oven at 80 degrees for 6 mins, take out the oven and tip the contence into a mixing bowl and whisk vigorously until a emulsion , line a terrine with cling film and pass the foie grass through a fine shim check for seasoning and refrigerate.

Salt your and marinate your duck legs with some star anise orange slices, then wash under the tap and confit them off slowly in the confit fat until tender , when cooled a little pick down reasonable fine , add your chopped tarragon, jus and season.

Cut your chilled foie grass in to ¾ inch squared terrine length batons, line your terrine with cling film and assemble your terrine placing the baton through the centre of the terrine, place a heavy weight on top of the terrine and press in the fridge until set.

Make your crumble mix adding ginger and bake in the oven until cooked out, leave to cool and robo down into a crumb.

Peel your rhubarb and sweat down with a little sugar and season (you need to taste as it needs to by sweet with a little sourness.

Assemble the plate as per image, garnishing with truffle oil, fine endive and pea shoots, serve with brioche.

Enjoy!!!!!

Kishore jammula