Terrine of Greenfield ham hock, smoked pigeon and foie gras, sultana puree and Jerusalem artichoke

This is the terrine which will go on the a la carte menu. The ham hocks are from Greenfield pork products which are based in Andover, Hampshire. The breed is Saddleback and they are cooked for four hours in a court bouillion. The pigeons are soaked in a brine for 2 hours, then the breasts are hot smoked on the boneuntil pink. The legs are smoked then confit sous vide and cooked in a waterbath until tender. The foie gras is confit in duck fat at 60C for 15 - 20 mins. The terrine is set by reducing down the pork stock and pouring over the built terrine. Some roasted pearl onions are placed in the terrine to add a slight crunch and bring a sweetness.