SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE
Make and share this Seared Foie Gras With Braised Turnip and Sherry Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
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.
ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM
This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for the sauce. If you've never tried it you really should. There are some great recipes on Zaar using the same jam so you can use it in many dishes. We love all their products! For the bread, we used French but any 1/2" slices of good tasting bread will do well.
Provided by Penny Stettinius
Categories Goose
Time 25m
Yield 2 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the foie gras.
- Heat 1.5 TBS of the butter in a skillet until lightly browned.
- Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
- Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
- Remove the foie gras from the pan and set on top of the bread slices.
- Drain the grease from the pan.
- Heat the same skillet again and add the remaining butter.
- Stir in the jam and heat until dissolved.
- Drizzle the jam mixture over the foie gras and bread slices.
- Serve and enjoy!
Nutrition Facts : Calories 405.1, Fat 27.4, SaturatedFat 12.7, Cholesterol 76.9, Sodium 698.2, Carbohydrate 31.7, Fiber 1.4, Sugar 2.6, Protein 8
SAUTEED DUCK FOIE GRAS
Categories Duck Appetizer Sauté Quick & Easy Vinegar Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
- Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
- Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
- Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
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