Baby pumpkins provide the ideal sweet, autumnal container for foie gras terrine or mousse of foie gras, in this classic double recipe from Ariane's father, André Daguin. Try one or both, they're easier than you think! —D'Artagnan
FOR THE TERRINE
Hudson Valley Grade A Duck Foie Gras - at room temperature, cleaned & deveined
1 1/2 teaspoons
freshly ground white pepper
Pumpkin, 3-4 lbs, top, seeds and membranes carefully removed
Banyuls or Tawny Port
FOR THE MOUSSE
Hudson Valley Grade A Duck Foie Gras, about 1 lb, cleaned, cut into pieces and chilled
For the Foie Gras in a Pumpkin 'Terrine': Preheat oven to 275 degrees F. Cover a baking sheet with wrinkled aluminum foil to cradle the bottom od the pumpkin, allowing it to lie flat on the sheet.
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 the pumpkin top and wrap the whole 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 serving. Serve at table, using a hot spoon to scoop out foie gras. Serve with slices of crusty French bread.
For the Foie Gras Mousse in Baby Pumpkins: Preheat oven to 250 degrees F.
Combine foie gras, water, Sauternes, 1 1/2 teaspoons salt, 1/2 teaspoon white pepper and the sugar in a food processor, and purée until it reaches a smooth, even consistency, about 30 seconds.
Pour mixture into a glass or porcelain terrine mold or a 9 by 5 by 3-inch glass loaf pan. Close the lid, or cover with parchment, and place the terrine in a larger pan on top of a folded kitchen towel. Fill the larger pan with enough hot water to come halfway up the side of the terrine. Place in a preheated oven and cook in the water bath until the internal temperature reaches 155 degrees F, about 1 hour. Remove the terrine from water bath and let cool. Wrap the terrine mold in plastic wrap and refrigerate for 2 or 3 days.
Cut the tops off the pumpkins and scrape out any seeds and membranes, taking care not to pierce the skin. Season with salt, pepper and one tablespoon of Banyuls. Top and set in a shallow baking pan, and bake until tender, but still firm, 20 to 30 minutes. Pour out the Banyuls and cool. Fill the pumpkins with foie gras mousse and serve.