SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE

Steps:

• 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.