Jean-Christophe Novelli's cassoulet terrine is based on a recipe he learnt first-hand from Pierre Koffmann. "I've never eaten Koffmann's terrine but he told me about it and I thought it sounded lovely. I've just adapted it." Novelli's cassoulet terrine has returned to the Four Seasons Restaurant's à la carte menu for the second time with a few more ingredients such as lamb's tongue chicken winglets cabbage and garlic purée.
CASSOULET TERRINE
Ingredients
5 duck gizzards
4 lamb knuckles
1 celeriac bulb
4 duck legs
5 lamb tongues
8 chicken wings (stuffed)
1 Toulouse sausage
1 Morteaux sausage
1pt lamb stock
3½pt goose fat
200g pancetta
100g white beans
4 carrots
1 garlic
4 onions
1 orange (zest only)
50g thyme
1 bay leaf branch
50g rosemary
50g basil
50g sage
1tsp cardamom
Method
Prepare the confit - coarsely chop onions celeriac garlic and carrots and place in a pan together with the goose fat lamb stock orange zest cardamom and herbs. Season and bring to the boil. Let the ingredients infuse for one hour.
Trim the lamb knuckle and add to the confit. Simmer at 80ºC for one hour and remove. Add the sausages simmer for 30 minutes and remove then add the lamb tongues simmer for 40 minutes and remove. Blanch the pancetta add to the confit simmer for an hour and remove. Place the duck legs in salt for four hours then add to the confit simmer for one hour and remove.
Trim the gizzards and place in salt for one hour. Blanch add to the mixture and simmer for 40 minutes. Add the chicken wings and simmer for 7 minutes then remove.
Put everything back into the confit together and infuse for 30 minutes.
Line the terrine mould with sliced carrots. Lay all the meats on top with the vegetables and press down firmly. Leave to set for one day in the fridge. Make a dressing from the cooking juice. Slice the terrine garnish and serve.