6 portions
| 320 | ml | verjuice | |
| 60 | gram | white sultanas | soaked in verjuice |
| 450 | gram | 1 duck foie gras | |
| 3 | gram | Black pepper | |
| 600 | gram | pumpkin | cubed |
| 30 | ml | olive oil | |
| 2 | gram | cayenne pepper | |
| 1 | gram | cinnamon | |
| 2 | gram | sea salt | |
| 2 | gram | freshly ground black pepper | |
| 30 | gram | pumpkin seeds | toasted |
| 80 | gram | rocket or arugula | |
| 40 | ml | vinaigrette dressing |
Roast pumpkin on baking tray sprinkled with olive oil, salt and fine black pepper in a (high) 250° oven for 20 minutes or until tender and slightly caramelized.
Pan-fry the duck liver until just crispy on the outside and still creamy inside. Remove to absorbent paper and keep warm.
De-glaze the pan with verjuice remove from the heat and blend in the pumpkin seed oil and more Verjuice. Season to taste
Spread rocket leaves on serving plate and top with roasted pumpkin chunks and sautéed Foie Gras and immediately drizzle over the dressing
Scatter 2 tablespoons of toasted pumpkin seeds over (toast separately while pumpkin roasts) and sprinkle with Maldon or sea salt and freshly ground black pepper.
culinarygypsy 