Cut the foie gras into 6 batons measuring approximately 4cm long and 2cm wide. Season with salt and pepper.
Remove the skin from each piece of chicken and cut each piece in half lengthways. Flatten the two pieces of meat and then season with salt and pepper.
Place a foie gras baton on to each piece of chicken and then roll up to form a sausage like shape. Wrap each roll in cling film and then place in a pan of boiling water, ensuring that they are well submerged. Bring the water back to the boil, cover, remove from the heat and then allow to poach for 15 minutes.
For the pumpkin: peel the shallot and the pumpkin. Scoop the seeds from the pumpkin and cut the flesh into small dice. Heat a small saucepan and add 30g butter, the shallot and a pinch of salt. Cook until the shallots begin to soften and then add the pumpkin to the pan. Cook over a medium heat for 30 minutes. Once the pumpkin is cooked, add the cream and the grated parmesan to the pan and season with salt and pepper. Transfer to a food processor and blend to a thick puree.
For the risotto: bring the chicken stock to the boil and then reduce the heat, keeping the stock on a very gentle simmer.
Heat a pan and add a dash of olive oil. Add the onion to the pan, alongwith a pinch of salt. Once the onions soften, add the rice. Once the rice is translucent, add the white wine to the pan. Stir constantly until the white wine has been absorbed. Add a ladleful of stock and keep stirring until this has evaporated. Repeat until all of the stock has been absorbed and the risotto is cooked. Add the pumpkin puree to the pan and stir through. Check the seasoning.
To serve: cut each foie gras stuffed chicken fillet into 6 pieces. Serve the chicken on a bed of pumpkin risotto and finish with a sprinkling of fresh chervil leaves.
«Try making this recipe using butternut squash instead of pumpkin.»