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.
Recipe courtesy of Ariane Daguin
Print
Total:
2 hr 42 min
Prep:
30 min
Inactive:
12 min
Cook:
2 hr
Yield:
8 to 10 appetizer servings

Ingredients

  • 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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Vegetable Terrine

Recipe courtesy of Laura Calder

Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

Recipe courtesy of Bobby Flay

Foie Gras in a Pumpkin Terrine

Recipe courtesy of Ariane Daguin

Foie Gras Terrine

Recipe courtesy of Emeril Lagasse

Foie Gras and Pumpkin Pudding

Recipe courtesy of Emeril Lagasse

Foie Gras

Recipe courtesy of Christine Sinko

Foie Gras Tartines

Recipe courtesy of Laura Calder

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here