Foie Gras In A Pumpkin Terrine
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
54
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Tawny Port (banyuls or)Directions:
1
Preheat oven to 275 degrees F
2
Cover a baking sheet with wrinkled aluminum foil so the pumpkin will rest securely flat on it
3
Place the pumpkin on the foil
4
Season foie gras with salt and pepper
5
Pour wine into pumpkin shell and sprinkle with salt and pepper
6
Place foie gras in pumpkin, the large lobe underneath the smaller lobe
7
Cover with the pumpkin top, and wrap pumpkin securely in aluminum foil
8
Bake until the internal temperature of the liver reaches 120 degrees F, about 2 hours
9
Remove pumpkin from oven, discard foil, and cool to room temperature
10
Refrigerate overnight
11
Remove pumpkin from refrigerator 30 minutes before severing
12
Serve at table, using a hot spoon to scoop out foie gras
13
Serve with slices of crusty French bread