Serves 4-6


Foie gras

1 foie gras lobe

5ml pink salt mix

5ml Maldon salt

5ml caster sugar

80ml sweet wine

Rabbit ham

1 rabbit loin


1 litre water

10g pink salt

100g salt

20g sugar

2 cloves garlic

2 cloves

2 star anise

Poached quince

400ml sweet wine

400ml white wine

150g sugar

1 stick cinnamon

3 rooibos tea bags

2 quince

Bread crisps

½ ciabatta loaf

Olive oil

Maldon salt

50g chestnuts


Foie gras

Allow the foie gras lobe to come to room temperature. Mix the pink salt, Maldon salt, castor sugar and sweet wine together in a glass. Separate the foie gras lobe and remove the veins using the back end of a spoon. Place the fois gras lobe on a sheet of greaseproof paper in a tray and pour over the foie gras mie quit marinade ensuring the salt is spread over the lobe. Marinade the lobe for 1 hour. Set a sous vide water bath to 55°C. Place the marinated lobe in to a vacuum bag and vacuum seal it on full pressure. Place the lobe into the water bath and adjust the temperature to 60°C. Set a timer for 15 minutes to allow it reach the set temperature. After 15 minutes, adjust the water bath temperature to 65°C and set a timer for 15 minutes. Refresh the lobe immediately in iced water. When the lobe has cooled, remove it from the bag and scrape off any excess butter. Place the foie gras into a new bag and vacuum seal it on full pressure. Roll out the terrine using a rolling pin and press it over night using a heavy weight in the fridge. Portion the fois gras mie quit into rectangle slices to serve.

Rabbit ham

Mix all the ingredients of the brine together and let it sit over night. Place the rabbit loin into a vacuum bag add, some of the brine to cover the meat and vacuum the bag on full pressure. Allow the meat to brine for 1 hour. Remove the meat from the brine. Roll the loin into a tight roulade using cling film. Vacuum seal the bag on full pressure and cook the ham in a water bath set to 65°C for 1 hour. Place the ham in iced water to cool down. Store in the refrigerator.

Poached quince

Place the sweet wine, white wine, sugar and cinnamon into a small pot and bring it to the simmer. Simmer for 5 minute to cook out the alcohol. Remove from the heat, add the rooibos tea bags and allow them to infuse for 30 minutes. Remove the teabags and return the poaching liquid to the heat. Peel and halve the quinces, place them straight into the poaching liquid. Cover them with a cartouche and simmer for about 40 minutes until the fruit is tender. Strain off the liquid from the fruit and allow the fruit to cool. Place the liquid back onto the heat and reduce to liquid to a syrup.

Bread crisps

Freeze the ciabatta bread for a few hours until it is firm. This will make it easier to slice. Slice the ciabatta bread on the gravity slicer to 3mm thick. Cut the bread slices into squares. Place them onto a tray lined with silicone paper. Drizzle with a little olive oil and a sprinkle of Maldon salt. Place them into a 170°C oven for 3 minutes until crisp and golden.

To serve

Finely slice the rabbit ham and dress it in a bowl with olive oil and a crack of salt. Serve a small pile of the rabbit ham on the plate with a slice of the foie gras mie quit. Thinly slice the poached quince onto the plate. Garnish with crumbled chestnuts over the foie gras, bread crisps and the rooibos quince reduction.

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