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
Freshly ground white pepper
1 cup Banyuls or tawny Port
Serving suggestion: hot crusty bread
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.
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