Pan-Fried Foie Gras with Balsamic Caramel and Raw Gold Ball Turnips

Name: Pan-Fried Foie Gras with Balsamic Caramel and Raw Gold Ball Turnips
Yield: Serves 6
Ingredients: 2 Tbsp (30 mL) water; ½ cup less 1 Tbsp (100 mL) granulated sugar; 2 Gold Ball turnips, washed, peeled if desired, and thinly sliced; 6 slices fresh foie gras, each about 3½ oz (100 g) and ¾ inch (2 cm) thick; ¼ cup (50 mL) balsamic vinegar; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caramel

By Trish Deseine

Published 2006

About

A classic dish in which root vegetables upstage the balsamic caramel. In this version, the slightly bitter flavor of the gold ball turnips, thinly sliced and served raw, provides a delicious contrast to the smoothness of the foie gras and the sweetness of the caramel.

Ingredients

½ cup less 1 Tbsp (100 mL) granulated sugar
2

Starter
Gluten-free

Method

Make a caramel with the sugar and water. Remove from the heat, add the balsamic vinegar and stir well. Return the saucepan to the heat to dissolve any sugar crystals that may have formed. Keep to one side.

Pan-fry the slices of foie gras in a very hot skillet for no more than 1 minute, on each side.

Sprinkle with sea salt and pepper, drizz