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Marbre of lamb neck with duck liver

This recipe is featured in the Masterclass Lamb with Dennis van den Beld, chef at Hotel Landgoed Het Roode Koper.

Marbre has been made using lamb neck, duck liver, tomato, rhubarb, and crispy sourdough. Suitable for 20 people.

Ingredients

2kglamb neck
0.5lWater
1Duck liver
4Bay leaves
15gSalt
75gcolored salt
0.3lreduced lamb jus
1llamb jus
15Peppercorns
1terrine mold

1Shallot
40Honey tomatoes
2Garlic cloves
3Water
3pomodori tomatoes
1Rhubarb stalk
1slice of sourdough
Lime zest
sprig of thyme and rosemary
Sugar water (1:1)
Xanthan

Preparation

  1. Brine the lamb neck with 40 grams of the curing salt for 24 hours.
  2. Brine the duck liver for 3 days in 2 liters of water with the remaining 35 grams of curing salt, the salt, bay leaves, and peppercorns.
  3. Sear the lamb neck and cook, then let it simmer gently in the lamb jus and water for 5 to 6 hours.
  4. Remove the lamb neck from the liquid and process it in a Hobart until smooth.
  5. Place the mixture in a terrine mold and press it down. Once the lamb neck has cooled, the mold can be unmolded.
  6. Slice on the slicer and fill the terrine as follows: jus (to grease the mold), lamb neck, jus, duck liver (slightly warm with a torch). Repeat these steps until the terrine mold is full.
  7. Press the terrine until it is well cooled.
  8. When the terrine is cooled, cut slices of the marbrè.

  1. Blanch 30 honey tomatoes and remove the skins. Place 15 of these tomatoes on parchment paper and dry them in the oven for 45 minutes at 85°C with dry air.
  2. Marinate the remaining 15 tomatoes in a lime dressing.
  3. Halve the remaining 10 honey tomatoes and mix them with a finely chopped shallot and season to taste.
  4. Put the pomodori tomatoes together with 1 clove of garlic, thyme, and rosemary in the blender and add the water. Blend briefly and hang this in a cloth over a sieve.
  5. Let the mixture drain and collect the liquid. Season the liquid and thicken it with a little xanthan gum.
  6. Cut the slice of sourdough into cubes and fry them with a little sunflower oil and 1 clove of garlic until golden brown.
  7. Peel the rhubarb stalk and cut it into cubes. Gently cook the cubes in sugar water and then dry them under a lamp until nice candied pieces remain.
  8. Make an oil from the rhubarb root. Add 1 liter of oil to the roots, vacuum seal, and let sit in the fridge for 1 month. Strain the oil after a month, and it is ready to use.
  9. Use a Parisian scoop to make balls from the kohlrabi and fill them with the leftover tomatoes, from which you can make a jam.

  1. Place a ring on the plate and arrange all the garnishes around it.
  2. Place a slice of marbrè in the center and dress it with the tomato dressing.