Seared Foie Gras With Braised Turnip and Sherry Sauce

May 09, 2023May 9, 20230 1

10 min

45 min

55 min

Difficult

	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 sherry wine vinegar
	sea salt
	fresh ground white pepper , to taste
	1/2 1/2 cup beef stock or 1/2 cup duck stock

Servings Per Recipe

Calories

1200

Sugar

N/A

Fat

100g

1.	In a large sauté pan, heat olive oil over medium-high heat.
2.	Add the quartered turnips and shallots and sauté until they are well browned.
3.	Deglaze the pan with sherry wine vinegar.
4.	Add the beef or duck stock to the pan and bring to a simmer.
5.	Reduce to a low heat and braise the turnips until they are soft and tender.
6.	Heat another sauté pan over medium-high heat.
7.	Season the foie gras with salt and pepper.
8.	Sear the foie gras for 1 minute on each side, until golden brown and crispy.
9.	Serve the seared foie gras over the braised turnips, with the sherry sauce poured over the top.

Seared foie gras is a decadent delicacy with a rich, buttery flavor.

Braising the turnips in sherry sauce adds a sweet, tangy flavor that perfectly complements the foie gras.

Foie gras is a controversial food due to the methods used to produce it.

The fattened liver of a duck or goose, foie gras is considered a luxury food that is high in fat and calories.

This recipe is not suitable for those on a low-fat or low-calorie diet.

Foie gras is not a healthy food as it is high in fat and calories.
However, it is rich in iron and other essential nutrients.