How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Foie Gras in a Pumpkin Terrine?

You need 8 ingredients. The key ingredients include: 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., 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, and more.

Is Foie Gras in a Pumpkin Terrine suitable as general?

Yes, Foie Gras in a Pumpkin Terrine falls under the General category and is a great choice for this type of meal.

How do I store leftover Foie Gras in a Pumpkin Terrine?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Foie Gras in a Pumpkin Terrine Recipe

Name: Foie Gras in a Pumpkin Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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…; 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 mi…; 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

Foie Gras in a Pumpkin Terrine – a delicious recipe with autumn, gras, pumpkin, foie gras, Course salt, Freshly ground white pepper. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

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.
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

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Foie Gras in a Pumpkin Terrine

How did you like this recipe?

Frequently Asked Questions