Seared Foie Gras With Braised Turnip And Sherry Sauce Recipe

How to Make Seared Foie Gras With Braised Turnip And Sherry Sauce

1. Let the foie gras sit at room temperature for 30 minutes to take the chill off.
2. Preheat oven to 350°F (175°C).
3. In a medium sauté pan over medium-high heat, warm 1 tablespoon of olive oil.
4. Add 1 pound of turnips, peeled and sliced 1/2-inch thick, and cook undisturbed until lightly golden, about 3-4 minutes per side. Transfer to a plate.
5. Add 2 finely chopped shallots to the pan and sauté until tender and lightly golden, about 3-4 minutes.
6. Return the turnips to the pan. Add 2 tablespoons of sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground white pepper.
7. Simmer, partially covered, until the liquid is nearly evaporated, about 8-10 minutes.
8. Add 1 cup of chicken stock, bring to a simmer, and reduce the heat to medium-low.
9. Simmer, covered, until the turnips are tender, about 8-10 minutes more.
10. Reduce heat to very low and keep warm.
11. Heat a dry medium fry pan over medium-high heat.
12. Season 6 ounces of foie gras, sliced 1/2-inch thick, generously with salt and white pepper.
13. Arrange the foie gras slices, smooth side down, in the hot pan and sear until golden brown underneath, about 1 minute.
14. Carefully flip and sear the other side until golden brown and just warmed through, about 1 minute more. Do not overcook!
15. Transfer the seared foie gras to warmed plates.
16. Reserve about 1 tablespoon of the rendered foie gras fat from the pan.
17. Bring the braised turnips and their sauce to a simmer. Stir in the reserved foie gras fat.
18. Adjust seasonings with salt and pepper to taste.
19. Spoon the turnip mixture alongside the foie gras and serve immediately.