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Royal Crest


Confit of White Meats with Cheddar Cheese


  • 2 whole chickens
  • 8oz gherkins
  • 6oz grated cheddar cheese
  • 4 pints of duck fat
  • 4 oz mixed soft green summer herbs
  • 6 gelatine leaves (soaked)
  • 2 pints chicken stock (reduced to half-pint)


  1. Slowly poach and confit meat in duck fat for 2-3 hours.
  2. Line a 3 pint Le Creuset terrine mould with cling film.
  3. Take the chicken out and allow it to cool, then remove the meat from the bone very carefully- make sure there are no bones.
  4. Break it down with fingers and add the grated cheese, gherkins, mixed herbs and most of chicken stock. 
  5. Add soaked gelatine to remainder of chicken, mixing thoroughly. Fill the mould. 
  6. Allow 2-3 hours to set. Turn out to serve. Slice carefully about 1/2 inch thick.
  7. If you do not use all the confit in one go, it will keep in the fridge (in cling film for one week).