Galantine

Method

1. Lay the 1 chicken leg skin-side down on a board. With a small sharp knife, cut along the thigh and drumstick bones and lift them out, keeping the skin in one piece. Trim away any sinew, then butterfly the thicker flesh and lightly bat it out so you have an even rectangle of meat about 1 cm thick with a border of skin all round. Season the cut surface with 0.25 tsp of the salt.
2. For the forcemeat, put the 60 g minced pork in a cold bowl with the 1 egg yolk, 1 tbsp Cognac, 1 tbsp double cream, 0.5 tsp salt, 1 pinch white pepper and 1 pinch quatre épices. Beat with a spatula for 1–2 minutes until sticky and homogeneous, then fold through the 20 g diced ham and 15 g pistachios. Keep it cold.
3. Spread the forcemeat down the centre of the meat in a log, leaving a 2 cm margin. Bring the two long sides of skin up over it and overlap them so the filling is sealed inside. Roll the galantine in a double layer of damp muslin, twist the ends like a cracker and tie them with string, then tie two or three loops along the length so it holds a neat, firm cylinder.