Game mosaic terrine with cabbage and Cumberland sauce

1. Warm the goose fat and pour over the chicken breasts. Place in a preheated oven 160-170C/Gas 2-3 for 3-4 hours.
2. Slice the foie gras in 4-5mm square pieces, then marinate with the madeira, port and brandy.
3. Pan-fry all the remaining breasts until lightly coloured. Heat the chicken stock in a large pan and then poach the breasts for 7-8 minutes. Remove from the stock and boil until you have reduced the volume to about 100ml.
4. Sauté the foie gras in a little oil for 2-3 minutes.
5. Cut all the breasts into 4-5mm slices.
6. Line a terrine with a double layer of clingfilm, then line with the blanched cabbage and prosciutto.
7. Arrange the foie gras, sliced truffles and meats in layers through the terrine ensuring that the foie gras is evenly distributed throughout, and glazing each layer with a little warm stock as you go. Fold the prosciutto over the top, fold over the clingfilm and press with a heavy weight on top for 6-8 hours, or until required.

cumberland sauce

1. Reduce the orange juice, port, red currant jelly, thyme, rosemary, bay & shallots by half.