Foie Gras in a Pumpkin Terrine

Recipe courtesy Ariane Daguin
Episode: Gascony with Ariane Daguin
TOTAL TIME: 2 hr 42 min
Prep: 30 min
Inactive Prep: 12 min
Cook: 2 hr
YIELD: 8 to 10 appetizer servings
LEVEL:

ingredients

  • The following recipe is perfect for autumn because a pumpkin is a perfect container in which to cook foie gras terrine style (or to serve mousses of foie gras). Banyuls is a sweet red wine from the Languedoc-Roussillon region of France. If it is unavailable, use a tawny Port. Banyuls would be the idea partner for either of these foie gras dishes.
  • To keep all of the flavors of the foie gras in the terrine, it shouldn't be exposed to air during cooking. When the pumpkin is wrapped in aluminum foil it is airtight, and no outside flavors can mingle with the liver. Once the foie gras has been consumed, use the cooked pumpkin flesh to make the delectable soup.
  • 1 (3 to 4 pound) pumpkin, top, seeds, and membranes carefully removed
  • 1 (1 1/2 pound) whole, Grade A foie gras, at room temperature, cleaned and deveined
  • Course salt
  • Freshly ground white pepper
  • 1 cup Banyuls or tawny Port
  • Serving suggestion: hot crusty bread
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Directions

Preheat oven to 275 degrees F.

Cover a baking sheet with wrinkled aluminum foil so the pumpkin will rest securely flat on it. Place the pumpkin on the foil.

Season foie gras with salt and pepper. Pour wine into pumpkin shell and sprinkle with salt and pepper. Place foie gras in pumpkin, the large lobe underneath the smaller lobe. Cover with the pumpkin top, and wrap pumpkin securely in aluminum foil. Bake until the internal temperature of the liver reaches 120 degrees F, about 2 hours. Remove pumpkin from oven, discard foil, and cool to room temperature. Refrigerate overnight.

Remove pumpkin from refrigerator 30 minutes before severing. Serve at table, using a hot spoon to scoop out foie gras.

Serve with slices of crusty French bread.

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