An impressive potato terrine, this is a delicious and simple dish, requiring only a little bit of patience to create a work of art. The duck fat makes this dish truly indulgent, but you could swap for butter if you want a slightly healthier version, or any other type of fat you wish.
This recipe comes to us from Will Holland, head chef at ‘Coast’ in Saundersfoot. Will was one of the youngest chef’s to win a Michelin star (before he was 30!), The Good Food Guide named him as (one of the) “ten most influential chefs of the next decade” and he was awarded an Acorn Award as one of the industry’s highest achievers under the age of 30!
Will served his potato terrine with pickled British cherries, and recommends serving alongside a quality red meat, or Duck.
You can find out more about Will and Coast restaurant here!
- 1hr 15mins
- Serves 4
- 1kg Blas y Tir Rudolph potatoes
- 250g Duck Fat
- Salt and Pepper
- Pre-heat your oven to 150°C/Gas Mark 2
- Using a potato peeler, peel your Rudolph potatoes and then slice the whole potatoes thinly on a mandolin, do not wash your sliced potatoes! Remember to take care when using a mandolin.
- Melt your fat in a small saucepan on a low heat until the fat is a liquid, but not boiling, and, using a pastry brush, brush the fat around the insides of an oven dish. Be sure to line all the insides of the dish with a layer of fat.
- Create your first layer by adding one layer of sliced potatoes to the bottom of your dish, before brushing with the duck fat.
- Continue layering sliced potato, brushed duck fat, sliced potatoes, brushed duck fat until your oven dish is full, you’r likely to get approximately 15 layers. Remember to add a small amount of salt and pepper on the way.
- Put the dish into a pre-heated oven at 150°C/Gas Mark 2 for 1 hour.
- Remove the dish from the oven carefully allowing to cool slightly before serving.
You can serve this delicious terrine straight away from the oven, or cover and put in the fridge to chill overnight before bringing out for use. When needed, slice the amount desired and either put into the oven for 15 minutes until hot, or fry the slice in a saucepan, turning half way through to make sure it is heated throughout.
You can also make this dish with different vegetables following the same technique, fab!