The final part of my Goose series, Goose Neck Terrine. If you want to use the full bird and really get the most out of your investment, I love making this. Great for Boxing Day with some cornichons, or as I’ve done here, some Hoshigaki 💚 Makes enough for ten 2 x goose necks Confit meat from, 2 necks, two legs, 2 wings, 2 gizzards, 2 hearts 12 charlotte potatoes cooked in duck fat until giving 200g special duck liver, warmed in the oven 20g green pistachio 8 shallots cooked whole in the skin in

Raymond Blanc's ham hock terrine recipe

Chicken, pork and pistachio terrine