Seared Foie Gras With Braised Turnip And Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 slices grade a fresh foie gras, each 2 to 3 oz and 1/2 inch thick
• 1 tablespoon olive oil
• 1 large purple turnip, peeled and quartered
• 2 shallots, minced
• 1/4 cup vinegar
• sea salt
• fresh ground pepper, to taste
• 1/2 cup unsalted veal stock or 1/2 cup beef stock or 1/2 cup duck stock

Recipe

• 1 let the foie gras stand at room temperature for 30 minutes before cooking.
• 2 in a medium sauté pan over medium-high heat, warm the olive oil.
• 3 when hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
• 4 transfer the turnip to a plate.
• 5 add the shallots to the pan and sauté, stirring, until tender and lightly golden, 3 to 4 minutes.
• 6 return the turnip to the pan, add the vinegar, and season with salt and pepper.
• 7 simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
• 8 add the stock, bring to a simmer and reduce the heat to medium-low.
• 9 simmer, covered, until the turnip is tender, 8 to 10 minutes more.
• 10 reduce the heat to very low and keep warm.
• 11 heat a dry medium fry pan over medium-high heat.
• 12 season the foie gras generously with salt and pepper.
• 13 arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
• 14 carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
• 15 transfer each slice to a warmed individual plate.
• 16 reserve about 1 tbs of the fat from the fry pan.
• 17 bring the turnip slices and sauce to a simmer and add the reserved fat.
• 18 stir to mix and adjust the seasonings with salt and pepper.
• 19 spoon the turnip slices and sauce alongside the foie gras and serve immediately.