48 Duck Foie Gras or Calves’ Liver with Glazed Turnips

Name: Duck Foie Gras or Calves’ Liver with Glazed Turnips
Yield: For four people
Cuisine: French
Ingredients: 40 g (1½ oz) butter; 1 tablespoon caster sugar; 25 g (1 oz) butter; 4 tablespoons sherry vinegar; 1 tablespoon wine vinegar; 2 tablespoons water; 4 tablespoons port; 30 g (1 oz) truffles, cut in tiny julienne strips (optional); 1 fresh duck liver weighing 600 g (1 lb 5 oz) or fresh calves’ liver, cut in small escalopes; 1½ tablespoons arachide oil; 20 g (¾ oz) flour; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 48 miniature turnips made by peeling, cleaning and ‘turning’ 500 g (1 lb 2 oz) of ordinary turnips

Preparation info

For
four
people

Difficulty
Medium

Appears in

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

Europe
France
Starter
Mediterranean

Method

Preparing the turnips and the sauce

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