Plate fit for a president: Inaugural luncheon dishes

Filling
1. Bring court bouillon to a boil, add lobsters and allow bouillon to return to a simmer. Poach lobsters until just cooked through, about 8-9 minutes, and remove to a sheet pan to cool. Repeat the poaching and cooling process with the shrimp, then black cod and lastly with the scallops. Reserve cooking liquid and cut cooled seafood into bite-size pieces.

2. Return court bouillon to a boil. Blanch each type of vegetable individually by dropping them into the boiling liquid and removing to an ice bath when tender. When the vegetables are done, allow the liquid to continue boiling until reduced to 1 quart. This reduction will serve as the base for your sauce.

Sauce
1. Bring court bouillon reduction back to a boil, add the vermouth and heavy cream and reduce by half or until sauce will coat the back of a spoon. Season with salt, white pepper and nutmeg to taste. Set aside to cool.

To assemble and finish
1. Pre-heat oven to 400° F.

2. Fold seafood and vegetables into sauce, being careful not to break up the seafood. Scoop mixture into baking dishes.

3. Cover terrines with puff pastry rounds, sealing around the outside of the dish. Brush the pastry with egg wash and bake the terrines until golden brown, about 8-10 minutes. Allow to cool for 5 minutes before serving. Terrines can be cooked ahead of time and kept warm at 150° F.

Glaze and chutney
1. Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking. Add onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

2. Stir in wine, vinegar (to taste), sugar and simmer approx. 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but 1/4 cup of the mix to the side.

3. Place 1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck.

4. To finish the chutney, add the remaining 1 1/2 cups of cherries, tarragon, chives and all the golden raisins. Can be prepared 1 day ahead.

Cooking the duck
1. Preheat oven to 450° F and place rack in the middle of the oven.

2. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper. Heat water in an ovenproof 12-inch heavy skillet over low heat until hot. Add duck, skin side down and cook, uncovered, over low heat without turning, until most of fat is rendered (melted) and skin is golden brown, about 25 minutes.

3. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up. Roast duck in oven until thermometer registers 135° F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.

Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.