Ingredients:
2 slices grade a fresh foie gras, each 2 to 3 oz and 1/2 inch thick
1 tablespoon olive oil
1 large purple turnips, peeled and quartered
2 shallots, minced
1/4 cup sherry wine vinegar
sea salt
fresh ground white pepper, to taste
1/2 cup unsalted veal stock or 1/2 cup beef stock or 1/2 cup duck stock
Directions:
Let the foie gras stand at room temperature for 30 minutes before cooking.
In a medium saute pan over medium-high heat, warm the olive oil.
When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
Transfer the turnip to a plate.
Add the shallots to the pan and saute, stirring, until tender and lightly golden, 3 to 4 minutes.
Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
Add the stock, bring to a simmer and reduce the heat to medium-low.
Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
Reduce the heat to very low and keep warm.
Heat a dry medium fry pan over medium-high heat.
Season the foie gras generously with salt and white pepper.
Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
Transfer each slice to a warmed individual plate.
Reserve about 1 Tbs of the fat from the fry pan.
Bring the turnip slices and sauce to a simmer and add the reserved fat.
Stir to mix and adjust the seasonings with salt and white pepper.
Spoon the turnip slices and sauce alongside the foie gras and serve immediately.
Servings: 2
Time preparation: 30 min.
Time total: 60 min.