Seared Foie Gras With Braised Turnip and Sherry Sauce

Recipe by Mimi Bobeck




  • Let the foie gras stand at room temperature for 30 minutes before cooking.
  • In a medium sauté 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 sauté, 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.