Step 1

Preheat oven to 160°C. Heat butter and sage in a pan on low heat until solids separate and you're left with a clear liquid. Stand for a few minutes, then skim off any foam. Put potato in a large bowl, add clarifi ed butter and sage, and mix well by hand. Line 2 large baking trays with baking paper and spread potatoes in a single layer. Bake for 10 minutes, turning once, until tender. Remove and cool.

Step 2

Turn oven to 180°C. Cut chicken meat into 3cm cubes. Mix with remaining ingredients, including potato and 1 tablespoon sea salt flakes.

Step 3

Line base and 2 long sides of a 1L terrine or narrow loaf pan with baking paper. Place chicken skin inside terrine, allowing excess to drape over sides. Spoon in chicken mix and press down. Cover with overhanging skin. Cover top with baking paper cut to fit, then with foil, and place in a larger roasting pan. Fill roasting pan with hot water to come halfway up the sides of the terrine. Cook for 1 hour or until the internal temperature is 68°-70°C on a meat thermometer.

Step 4

Remove terrine from water, remove foil and drain half the juice. Stand for 30 minutes. Cut a piece of heavy card to fit inside rim of the terrine, cover with more baking paper, then weight with cans and chill for at least 24 hours before turning out and serving.