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1
Let the foie gras stand at room temperature for 30 minutes before cooking.
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2
In a medium saute pan over medium-high heat, warm the olive oil.
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3
When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
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4
Transfer the turnip to a plate.
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5
Add the shallots to the pan and saute, stirring, until tender and lightly golden, 3 to 4 minutes.
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6
Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
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7
Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
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8
Add the stock, bring to a simmer and reduce the heat to medium-low.
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9
Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
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10
Reduce the heat to very low and keep warm.
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11
Heat a dry medium fry pan over medium-high heat.
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12
Season the foie gras generously with salt and white pepper.
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13
Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
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14
Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
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15
Transfer each slice to a warmed individual plate.
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16
Reserve about 1 Tbs of the fat from the fry pan.
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17
Bring the turnip slices and sauce to a simmer and add the reserved fat.
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18
Stir to mix and adjust the seasonings with salt and white pepper.
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19
Spoon the turnip slices and sauce alongside the foie gras and serve immediately.
