Seared Foie Gras with Braised Turnip and Sherry Sauce
Elevate your dining experience with this luxurious recipe for Seared Foie Gras with Braised Turnip and Sherry Sauce. Perfectly seared slices of buttery foie gras meet tender, caramelized turnips that have been simmered in a fragrant blend of chicken stock, thyme, and a touch of sugar. The dish is finished with a luscious sherry wine reduction, striking a delicate balance between richness and acidity. This elegant combination of textures and flavors is as visually stunning as it is delicious, making it an ideal centerpiece for sophisticated gatherings or celebratory meals. Serve this culinary masterpiece with a sprig of fresh thyme for a restaurant-quality presentation that will impress every guest.
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Recipe Information
Ingredients
- 4 slices (approximately 1.5 inches thick) Foie gras
- 2 medium (peeled and quartered) Turnips
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 small (finely chopped) Shallots
- 1 cup Sherry wine
- 1 cup Chicken stock
- 1 teaspoon Sugar
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (freshly ground, or to taste) Black pepper
- 1 sprig (plus extra for garnish) Fresh thyme
Instructions
1. Begin by scoring the surface of each slice of foie gras lightly with a sharp knife in a diamond pattern. Season both sides generously with salt and freshly ground black pepper. Set aside.
2. In a medium saucepan, heat 1 tablespoon of butter and the olive oil over medium heat. Add the quartered turnips and cook until they begin to brown evenly, about 4-5 minutes.
3. Add the chicken stock, a pinch of salt, the thyme sprig, and sugar to the pan. Reduce the heat to low, cover, and let the turnips simmer for 15-20 minutes, or until they are fork-tender and the liquid has mostly evaporated. Set aside and keep warm.
4. In a small saucepan over medium heat, melt the remaining tablespoon of butter. Add the chopped shallots and sauté until translucent, about 2-3 minutes.
5. Deglaze the shallot pan with the sherry wine, scraping the bottom of the pan to release any caramelized bits. Let the wine simmer and reduce by half, about 5-7 minutes.
6. Add the remaining chicken stock to the sherry reduction and simmer for another 5 minutes until the sauce has a slightly thickened consistency. Strain the sauce through a fine mesh sieve to remove the shallots, then season to taste with salt and pepper. Keep warm.
7. In a large nonstick or cast-iron skillet over medium-high heat, sear the foie gras slices for 30-45 seconds on each side until well-browned and crisp. Be careful not to overcook, as foie gras melts quickly due to its high fat content.
8. To serve, place a few braised turnip pieces on each plate. Top with a seared foie gras slice. Drizzle with sherry sauce and garnish with a sprig of fresh thyme. Serve immediately.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 21.6 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
