FOIE GRAS IN A PUMPKIN TERRINE

By BobD

Ingredients

• 8-10 SERVINGS
• 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 mingl
• • 1 whole Grade A foie gras, about 1 1/2 pounds, at room temperature, cleaned and deveined
• • Coarse salt and freshly ground black pepper to taste
• • 1 pumpkin, 3 to 4 pounds, top, seeds, and membranes carefully removed
• • 1 cup Banyuls or tawny port

Details

Servings 8
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 275°F. Cover a baking sheet with wrinkled aluminum foil so pumpkin will rest securely flat on it.

2. 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 small lobe, cover with pumpkin top, and wrap pumpkin securely in aluminum foil. Bake until internal temperature of liver reaches 120°F, about 2 hours. Remove pumpkin from oven, discard foil, and cool to room temperature. Refrigerate overnight.

3. Remove pumpkin from refrigerator 30 minutes before serving. Serve at table, using a hot spoon to scoop out foie gras. Serve with slices of crusty French bread.


Foie Gras Mousse in Baby Pumpkins
Serves 8 to 10 as an Appetizer

Ingredients

• 1 whole foie gras, about 1 pound, cleaned, cut into pieces, and chilled
• 2 tablespoons water, chilled
• 2 tablespoons Sauternes, chilled
• 1 ½ teaspoons salt
• ½ teaspoon white pepper
• ¼ teaspoon sugar
• 8 to 10 baby pumpkins
• Coarse salt and freshly ground black pepper to taste
• 8 to 10 tablespoons Banyuls or tawny port

Directions

1. Preheat oven to 250°F.

2. Combine foie gras, water, Sauternes, 1 ½ teaspoons salt, ½ teaspoon white pepper, and the sugar in a food processor, and puree until an even consistency, about 30 seconds. Pour mixture into a glass or porcelain terrine mold or a 9 x 5 3-inch glass loaf pan. Close the lid, or cover with parchment, and place terrine in a larger pan on top of a folded kitchen towel. Fill larger pan with enough hot water to come halfway up the side of the terrine. Place in preheated oven and cook in the water bath until the internal temperature reaches 155°F, about 1 hour. Remove terrine from water bath and let cool wrap terrine mold in plastic wrap and refrigerate for 2 or 3 days.

3. Cut off tops of pumpkins and scrape out seeds and membranes, taking care not to pierce the skin. Season each with salt, pepper, and a tablespoon or Banyuls. Replace tops on pumpkins, set them in a shallow baking pan, and bake until tender, but still firm, 20 to 30 minutes. Pour out wine and cool. Fill pumpkins with foie gras mousse and serve. This dish may be prepared 1 to 2 days ahead and refrigerated until 30 minutes before serving time.