Pumpkin-Goose Liver Crêpe with Hard Cider Sauce

To prepare the pumpkin: Cut the pumpkin in half vertically and scoop out the seeds and pulp. Cut a 2-inch wedge of the pumpkin, slice off the rind, and set aside to become fried pumpkin ribbon garnish. Cut the remaining meat into 1/4-inch-thick slices, then cut off the rind. Bring a large pot of lightly salted water to a boil and add the pumpkin slices. Bring back to a boil and cook for 2 to 3 minutes, until slightly softened and flexible. Drain well. Mix the marinade ingredients in a non-aluminum bowl and add the pumpkin slices, tossing to coat. Set aside to marinate for at least 4 hours, or cover and marinate overnight in the refrigerator.

To prepare the pumpkin ribbon garnishes: Slice the reserved pumpkin wedge into wide, paper-thin ribbons on a mandoline or V-slicer. Pat dry. Heat the oil to 370 F in a deep-fryer or deep, heavy saucepan. Put the pumpkin slices in the hot oil, a few at a time, and fry for 30 seconds, or until crisp and beginning to brown. Remove with a slotted spoon and drain on paper towels. Set aside at room temperature. Repeat to fry all the pumpkin ribbons.

To make the crêpes: Mix the flour and eggs until smooth, then stir in the milk. Season with salt and pepper. Chill in the refrigerator for 30 minutes. Heat a 10-inch crêpe pan or skillet over medium-high heat. Cut a small piece of butter and spread across the pan to melt. Spoon a little crêpe batter on the pan and spread very thin; as soon as the edges begin to brown, about 45 seconds, turn over and cook on the other side for another 30 to 45 seconds, until golden. Remove and set aside on a plate. Repeat with remaining crêpes, spreading a very thin layer of butter on the pan each time. Do not stack until they are completely cooled, then stack separated by pieces of parchment paper. Crêpes may be made up to 5 days ahead, stacked, and sealed in foil in the refrigerator, then rewarmed in the oven to serve. They may be frozen in the foil for up to 2 months. You will use four thin crêpes for this recipe.

To prepare the liver: Clean the liver of any membranes and tubes. Place the liver in a small bowl and cover with the milk. Let stand for one hour; drain. Cut into 1/4-inch-thick slices. Season with salt and pepper, and dust very lightly with flour. Heat a medium non-stick saute pan or skillet over medium-high heat and sear the liver for about 1 minute per side; it should be lightly browned. Remove from the pan and drain on towels. Add the shallot to melted fat in the pan and saute for 45 seconds to 1 minute, until softened. Remove from the pan and set aside.

To assemble: Preheat the oven to 400 F. Butter four large sheets of aluminum foil. Drain the pumpkin slices and pat dry. Place a crêpe on each piece of foil. Arrange the pumpkin slices in a single layer over one half of each crêpe. Arrange a single layer of liver slices over the pumpkin. Scatter the shallots over the liver. Working with one crêpe at a time, start at the edge nearest the pumpkin slices and roll up the crêpes tightly, using the foil to guide the crêpe. Wrap tightly in the foil and twist the ends to seal. Place on a baking sheet and bake 10 minutes, or until a sharp thin knife easily penetrates the center of the roll. Remove from the oven and set aside, still wrapped.

To make the sauce: Cook the chicken stock over medium heat until reduced by half. Stir in the hard cider and return to a boil over medium heat. Cook until reduced by one third. Swirl in the butter and vinegar. Set aside; keep warm.

To serve: Unwrap the rolls and slice diagonally into 1/2- to 3/4-inch-thick slices. Arrange two or threes slices of the wrap on each serving plate. Spoon warm sauce around one half of the plate. Arrange fried pumpkin ribbons over the wrap slices. Sprinkle the plates with toasted pumpkin seeds.