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Michel Guérard

48 Duck Foie Gras or Calves’ Liver with Glazed Turnips

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

#74Cuisine Gourmande
Cuisine Gourmande

By Michel Guérard

Published 1978

  • About

Foie gras de canard aux navets confits ‘A combination of foie gras and a simple vegetable’

Ingredients

Main ingredients

  • 1 fresh duck liver weighing 600 g (1 lb 5 oz

Method

Preparing the turnips and the sauce

  1. Bring the 1 litre (1¾ pints) salted water to the boil in the stainless-steel saucepan, throw in the baby turni

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