Chicken, confit fennel and artichoke, lemon and tarragon terrine

Preparation time overnight Cooking time over 2 hours Serves Serves 6–8 By Matt Tebbutt From Saturday Kitchen Ingredients 4 chicken legs 1 tbsp olive oil 300ml/10fl oz duck fat ½ fennel bulb 3 globe artichokes, trimmed and chokes removed 2 garlic bulbs 1 lemon, zest only …