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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
foie gras	2	slices		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
purple turnip	1		peeled quartered	-	-	-	-
shallot	2		minced	230.4	53.76	8.0	0.32
sherry wine vinegar	1/4	cup		-	-	-	-
sea salt				-	-	-	-
white pepper			ground	-	-	-	-
beef stock duck	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.