Seared Foie Gras with Braised Turnip and Sherry Sauce

Perfectly seared foie gras has a crispy exterior and a soft, gelatinous center. To achieve this, bring the foie gras to room temperature, then sear it in a very hot, dry fry pan. Because the foie gras takes only about 2 minutes to cook, be sure the turnip and sauce are ready before putting the foie gras in the pan. Pour a Sauternes with this luxurious dish.