Seared Foie Gras With Braised Turnip and Sherry Sauce

Total Time
Prep 30 mins
Cook 30 mins

Ingredients Nutrition


  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 white 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 white 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 white pepper.
  19. Spoon the turnip slices and sauce alongside the foie gras and serve immediately.
Most Helpful

original recipe and description at

schlamand August 09, 2007

Background: This was given to me as a challenge by my friend Herkimer. It was a random recipe pick. I had never even heard of Foie Gras -much less be able to pronunce it. The more research I did into what this was, the worse it got for me. Not only had I never heard of Foie Gras, I wouldn't have know a turnip if I fell over one. Needless to say - with NO Enthusiasm - it took me a couple of weeks just to pull the ingredients together. **I never did find what I thought Foie Gras really was - but ended up getting Liverworst Pate. I was lucky to come up with a turnip and that ended up in a package of 3 (the least I could find). Instead of Sherry Wine Vinegar, which was something else I couldn't find I used Red Wine Vinegar. After searching 4 or 5 stores in a couple of neighborhoods - those were the staples I finally settled on. I had no luck finding unsalted broth of any kind so I just used a can of Beef Broth. The recipe: The recipe was easy - once I figured out what I needed, what it looked like and what to do with it. I flattened the Liverworst Pate into thin patties between wax paper. But my excitement for what was about to happen still wasn't there. As the ingredients started cooking and melding together, the aroma got interesting. By the time I added the Red wine vinegar - I found myself "getting hungry!" When the time came to sear the liverworst pate - well that got interesting. It made it into the hot frying pan ok - but when I went to turn them, the patties fell apart. No problem though - it just made more... The Conclusion: While I went into this with a non-enthusiastic heavy heart, I was quite surprised by the outcome. It wasn't the worse meal I've made - but it wasn't the best one I've made. It was though, in the words of Herkimer - "another expanding of my culinary horizons." If I never eat Foie Gras or a turnip again the rest of my life - at least I can say "I bought, I cooked, I tried." Oh yeah... never say never!

The Thorn of Hudson, FL March 26, 2007