Sautéed Duck Liver and Roasted Pumpkin on Rocket


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.

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