To get you in the mood for the culinary delights of the Christmas Holidays, Matteo Monfrinotti – chef de cuisine of our partner house La Darbia on Lake Orta in Piedmont, is sharing his (closely guarded) recipe for a heavenly “Terrina d’anatra, astice e caviale” with you:
TERRINE with DUCK, LOBSTER and CAVIAR
Recipe for 4
300 gr duck meat
70 gr chicken liver
40 gr foie gras
50 gr black truffle
15 gr cognac
50 gr butter
Garlic
Shallot
Celery
Fennel
Green apples
150 g ripe tomatoes
Basil
Salt
Pepper
Extra virgin olive oil
White wine
Duck fond
1 blue lobster
Parsley-flavoured olive oil
Caviar
Preparation:
Dice the duck meat, foie gras and chicken liver.
Season with grated truffle, cognac, salt and pepper. Knead and place in a terrine mould lined with baking paper. Cook in a bain-marie at 150 degrees for 90 minutes.
Blanch the whole lobster for 3 min.
After cooling, remove the flesh from the carapace and cut it into rounds.
Put the lobster carapace in a saucepan with extra virgin olive oil, shallot and garlic, sauté for a few minutes and deglaze with white wine, after which we add the celery, fennel, green apple, tomatoes, cover with water and leave to cook for 30 min.
Pour the lobster broth through a fine-mesh strainer, leave a small amount aside and reduce the rest to a creamy consistency, add the cold butter and blend with a mini blender, then add the lobster meat.
Gently brown the terrine, cut into 1 cm thick slices, in a non-stick frying pan and drizzle with a little lobster broth.
In a soup plate we put parsley oil at the base, add the lobster soup, place the terrine and a spoonful of caviar.
Buon appetito!
By the way, the 20. door of our advent calendar belongs to this house on HOLIDAYARCHITECTURE:
Holidayarchitecture door for 19 December
So, this is Christmas… again! Throughout Advent, the Urlaubsarchitektur team will be presenting daily gift tips, stories and inspiration for architects, travel enthusiasts and for Christmas grinches, too!
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