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Nutrition Facts

Serving Size 1 (118g)

Recipe makes 2 servings

The following items or measurements
are not included below:

2 slices foie gras

1/4 cup sherry wine vinegar

veal stock

Calories 99
Calories from Fat 61 (61%)
Amount Per Serving %DV
Total Fat 6.9g 10%
Saturated Fat 1.0g 4%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 63mg 2%
Potassium 241mg 6%
Total Carbohydrate 9.2g 3%
Dietary Fiber 1.6g 6%
Sugars 3.5g
Protein 1.3g 2%
Vitamin A 238mcg 4%
Vitamin B6 0.2mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 20mg 34%
Vitamin E 0mcg 2%
Calcium 34mg 3%
Iron 0mg 3%

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how is this calculated?

Seared Foie Gras With Braised Turnip and Sherry Sauce Recipe #54960

.
by Mimi Bobeck

1 hour | 30 min prep

SERVES 2

  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.

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