From The Kitchen: Foie Gras & Pumpkin Jam

Elevate your pumpkin obsession this autumn with a unique and delectable dish straight from Chef Rochelle Daniel at L’Auberge. This Foie Gras Pumpkin recipe is the perfect appetizer for your Thanksgiving dinner and will delight the palate of the entire family.

Feeds 4-6

Step #1: Preparing Foie Gras

Using grade A or B lobes of foie gras, carefully pull apart the 2 lobes of foie gras with your hands and remove veins. Using a sharp knife, cut each lobe into 1″ medallions by making single, smooth cuts as it can crumble easily (be sure to not let foie get too warm or it can become malleable and difficult to work with). After slicing, place in refrigerator to chill foie gras completely.

Step #2: Preparing Brunoise Pumpkin “Jam”

3 1/2 C + 2 T brunoise pumpkin
3 1/2 C + 2 T roasted pumpkin puree
1/2 T ground cinnamon
1 t ground nutmeg
1/2 t ground ginger
1/2 t ground allspice
1/2 t ground cloves
1/4 C dry pectin
4 C caster sugar

Compress the brunoise pumpkin for 2 hours then fold all ingredients into the jam.

Step #3: Pumpkin Seed Granola

2 1/1 C pumpkin seeds
2 ½ C brown butter
1 T brown rice syrup
3/4 C + 2 T levain

Toast pumpkin seeds in brown butter, cool slightly. Combine in food processor with levain and brown rice syrup. Spread onto silpat or similar baking mat and bake for 10min.

Foie Gras & Pumpkin Jam

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